Vegan Mars Bar Cheesecake
Recipe information
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Cooking:
30 min.
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Servings per container:
10
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Source:

Ingredients for - Vegan Mars Bar Cheesecake

1. Cashews - 1 ½ cups
2. Cream of coconut - 1 cup
3. Brown sugar - ¾ cup
4. Salt - ¼ teaspoon
5. Almonds - 1 ½ cups
6. Pitted dates - 1 cup
7. Coconut oil - 2 tablespoons
8. Dark chocolate, chopped - 9 ounces
9. Instant coffee granules - 2 teaspoons
10. Boiling water - 1 tablespoon
11. Silken tofu - 1 (12 ounce) package
12. White sugar - ½ cup
13. Unsweetened cocoa powder, or to taste (Optional) - 1 tablespoon
14. Vanilla extract - 3 teaspoons
15. Dark chocolate - 4 ounces

How to cook deliciously - Vegan Mars Bar Cheesecake

1. Stage

Soak cashews in enough water to cover for 2 to 3 hours.

2. Stage

Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.

3. Stage

Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.

4. Stage

Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.

5. Stage

Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.

6. Stage

Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.

7. Stage

Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.