Ice cold desserts on a hot summer day are unbeatable. This dreamy dessert features a sweet pecan crust, a thick and creamy cheesecake layer, the most unbelievable caramel, peanuts and homemade chocolate sauce on top, frozen to perfection. If I had a little cafe, The Ice Cold Snickers Cheesecake Bars would be featured. Best part, no thawing, just dig in. These are a real treat, proceed with caution!!!
- Impressive
- Creamy
- Frozen
- Ice Cream
- Cheescake
- Caramel
- Chocolate
- AMAZING
- "Freaking Yummy Honey"
Crust:
3/4 Cup Pecans
1/2 Cup Medjool Dates (pitted)
Pinch Sea Salt
Opt: 1/2 tsp Vanilla
Cheesecake:
3/4 Cup Dairy Free Milk (I used Coconut)
1 Cup Raw Cashews (Soaked Overnight, Drained, Rinsed)
1/4 Cup Medjool Dates (pitted)
Pinch Sea Salt
3 Tbsp. Coconut Butter
2 tsp Lemon Juice
Caramel:
1/2 Cup Medjool Dates (pitted)
1/3 Cup Dairy Free Milk
Pinch Sea Salt
1 Tbsp Coconut Oil or Coconut Butter
1/4 Cup Peanuts
Chocolate:
3 Tbsp. Coconut Oil
3 Tbsp. Cacao Powder
Pinch Sea Salt
2 Tbsp. Favorite Syrup (Agave, Maple, Brown Rice...etc)
Peaceful Preparation:
Feel free to replace peanuts with preferred nut of choice, add coconut flakes, dried fruit, candied ginger - anything your heart desires! This is an indulgent treat, we often split a piece. Watch how to make these in a new artistic vegan show! Tag me if you make these so I can re-feature your creation! :)
3/4 Cup Pecans
1/2 Cup Medjool Dates (pitted)
Pinch Sea Salt
Opt: 1/2 tsp Vanilla
Cheesecake:
3/4 Cup Dairy Free Milk (I used Coconut)
1 Cup Raw Cashews (Soaked Overnight, Drained, Rinsed)
1/4 Cup Medjool Dates (pitted)
Pinch Sea Salt
3 Tbsp. Coconut Butter
2 tsp Lemon Juice
Caramel:
1/2 Cup Medjool Dates (pitted)
1/3 Cup Dairy Free Milk
Pinch Sea Salt
1 Tbsp Coconut Oil or Coconut Butter
1/4 Cup Peanuts
Chocolate:
3 Tbsp. Coconut Oil
3 Tbsp. Cacao Powder
Pinch Sea Salt
2 Tbsp. Favorite Syrup (Agave, Maple, Brown Rice...etc)
Peaceful Preparation:
- Process pecans into a fine meal in a food processor. Add the balance of the crust ingredients, process until combined and sticky. Press firmly into a loaf pan lined with parchment paper (optionally greased), or your favorite pan, cupcake liner, mold etc.
- Combine the cheesecake ingredients in a blender. Process until completely smooth and creamy, scraping down the sides as needed. Pour on top of the crust, spread out with a spatula to create an even layer.
- Combine the caramel ingredients in a food processor, process until smooth like caramel, scraping down the sides as needed. Spread evenly on top of the cheesecake.
- Top with 1/4 Cup Peanuts.
- Top with chocolate sauce. Place in freezer for 4-6 hours, until firm or overnight. Slice in and enjoy frozen. Magical!
Feel free to replace peanuts with preferred nut of choice, add coconut flakes, dried fruit, candied ginger - anything your heart desires! This is an indulgent treat, we often split a piece. Watch how to make these in a new artistic vegan show! Tag me if you make these so I can re-feature your creation! :)
