Snickers Cheesecake

November 4, 2013 § 2 Comments

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Is that leftover bowl of Halloween candy still staring at you from the hall table?

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Is it gone from the hall table and are you now experiencing withdrawal symptoms?

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Never fear! These Snickers cheesecakes will squash any cravings you are still harboring for processed candy. They are sweet and loaded with healthy fats to quench your sweet tooth and they serve as a perfect transition back to your normal healthy diet. Slow and steady right?

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The title is a little misleading as they don’t really taste that much like cheesecake, but I didn’t know what else to call them. They kind of remind me of those Snickers ice cream bars I loved as a kid. So just basically, healthy Snickers. That’s all you need to know, right?

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Mini Snickers Cheesecakes

inspired by this post.

makes about three servings

Ingredients:

Crust:

1/4 cup packed pitted medjool dates

3 Tbs peanuts

1 tsp cocoa

1/2 tsp liquid sweetener of choice

Filling:

1 cup cashews soaked for four hours (or overnight) and drained

6 Tbs water

2 1/2 Tbs liquid coconut oil

1 tsp liquid sweetener of choice

Caramel:

1/2 cup packed pitted medjool dates, soaked for about an hour and drained

6 Tbs water

2 Tbs almond milk

Peanut Topping:

1/2-3/4 Tbs peanuts per cheesecake

Chocolate Drizzle:

6 Tbs allergy-free chocolate chips

1 1/2 Tbs almond milk

3/4 tsp vanilla

3/4 tsp liquid sweetener of choice

Directions:

1. Pulse all of your crust ingredients in a high speed blender until the mixture sticks together when you squeeze it. Line a standard muffin tin with paper liners and press the mixture into the bottom of six cups.

2. Rinse your blender and blend the filling ingredients until smooth. Divide the mixture between the muffin cups.

3. Rinse your blender again and blend the caramel ingredients until smooth. Spread on top of the filling.

4. Top the caramel with about 1/2-3/4 Tbs of peanuts per muffin cup.

5. Melt the chocolate chips in the microwave. Mix in the almond milk, vanilla and sweetener. Drizzle on top of each cheesecake. Place your muffin tin in the freezer for the cheesecakes to set. Let thaw several minutes before serving.

6. Enjoy!

P.S. Sorry for the late post. This weekend was family weekend at my university and I was super busy enjoying all the fun activities with my dad. I hope you all had a delicious Halloween and a fabulous weekend, too!

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I am sharing this post with Wellness Weekend, Healthy Vegan Friday, and Whole Food Fridays.

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