Mars Bar Cheesecake
This flourless, gluten-free, no-bake Vegan Mars Bar Cheesecake is made up of a crisp, buttery chocolate biscuit base topped with rich fudgy caramel and a mousse-like chocolate cream, sprinkled with huge chunks of chocolate. Healthy enough for breakfast!
Servings: 12 slices
Calories: 571kcal
Ingredients
Gluten-free base
- 200 g roasted almonds
- 200 g walnuts
- 2 tbsp coconut sugar
- 6 tbsp coconut butter
- 2 tbsp cocoa powder
Vegan caramel
- 200 g pitted dates
- 3 tbsp nut butter
- 25 ml plant milk
Chocolate cream topping
- 400 g silken tofu
- 150 g cashews soaked overnight or for 1 hour in boiling water
- 5 tbsp maple syrup
- 300 g dark chocolate
- 4 tbsp plant milk
Instructions
- Add the walnuts and almonds to a food processor and blitz to achieve coarse crumbs.
- Combine this with the sugar and coconut butter until well incorporated.
- Press tightly into spongiform tin and keep aside.
- Place dates, milk and nut butter into a food processor and mix until smooth.
- Spread carefully on top of biscuit base and leave aside
- In a blender, add the milk, cashews, tofu and syrup and blend into cream.
- Melt the chocolate then fold into the tofu mixture and blend once more to mix evenly.
- Pour over the caramel layer and leave to chill in the fridge for 6 hours.
- Sprinkle with chocolate and serve.
Notes
- Coconut butter can be replaced with coconut oil
- Coconut sugar can be subbed with any other sugar or syrup
Nutrition
Calories: 571kcal | Carbohydrates: 45g | Protein: 13g | Fat: 40g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 676mg | Fiber: 9g | Sugar: 26g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 6mg