Christina's Creations Recipe : Vegan Mars® Bar Cheesecake

A chocolate caramel cheesecake that nobody would know is vegan! Everybody will love this sweet and much more wholesome version of cheesecake. I made this for my sister's birthday cake, and she kept raving about it. Seriously couldn't eat enough!

Ingredients

• 1 ½ cups cashews
• 1 cup cream of coconut
• ¾ cup brown sugar
• ¼ teaspoon salt
• 1 ½ cups almonds
• 1 cup pitted dates
• 2 tablespoons coconut oil
• 9 ounces dark chocolate, chopped
• 2 teaspoons instant coffee granules
• 1 tablespoon boiling water
• 1 (12 ounce) package silken tofu
• ½ cup white sugar
• 1 tablespoon unsweetened cocoa powder, or to taste
• 3 teaspoons vanilla extract
• 4 ounces dark chocolate

Cooking Directions

1. Soak cashews in enough water to cover for 2 to 3 hours.
2. 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. 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. 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. 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. 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. Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.

Nutrition Facts

• calories701.5
• carbohydrateContent89.3 g
• fatContent37.6 g
• fiberContent5.1 g
• proteinContent12.7 g
• saturatedFatContent14.5 g
• sodiumContent225.5 mg
• sugarContent52.3 g