Name: Vegan Mars Bar Cheesecake
Prep time: 30 min
Cook time: 20 min
Total time: 295 min
Ingredients: 1.5 cups cashews; 1 cup cream of coconut; 0.75 cup brown sugar; 0.25 teaspoon salt; 1.5 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; 0.5 cup white sugar; 1 tablespoon unsweetened cocoa powder, or to taste; 3 teaspoons vanilla extract; 4 ounces dark chocolate

Vegan Mars Bar Cheesecake

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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!

Prep Time:

30 mins

Cook Time:

20 mins

Additional Time:

4 hrs 5 mins

Total Time:

4 hrs 55 mins

Servings:

Yield:

1 cake

Jump to Nutrition Facts

Ingredients

1 ½ cups cashews

Caramel Sauce:

1 cup cream of coconut
¾ cup brown sugar
¼ teaspoon salt

Base:

1 ½ cups almonds
1 cup pitted dates
2 tablespoons coconut oil

Chocolate Filling:

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 (Optional)
3 teaspoons vanilla extract

Topping:

4 ounces dark chocolate

Directions

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

Cook's Note:

You can use coconut sugar instead of brown sugar if you like.

Nutrition Facts (per serving)

702	Calories
38g	Fat
89g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 702
% Daily Value *
Total Fat 38g	48%
Saturated Fat 15g	73%
Sodium 226mg	10%
Total Carbohydrate 89g	32%
Dietary Fiber 5g	18%
Total Sugars 52g
Protein 13g
Vitamin C 0mg	1%
Calcium 106mg	8%
Iron 4mg	20%
Potassium 623mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.