8 Servings
1 Hour, 30 Minutes
Allergens
This cake uses cashews for the “cheesecake” filling. It includes a paleo-friendly, gluten free crust and the peanut-chocolate topping of a Snickers bar.
Blend the crust ingredients until it all sticks together.
Press down into a flat crust to line your baking pan. Place in freezer while you make the filling.
Blend the filling ingredients together. Pour it over the crust.
Top with the crushed peanuts and freeze for up to four hours.
Once the filling is frozen, melt the dark chocolate with coconut oil and pour over the filling.
Freeze for another hour before enjoying.
the ingredients are not divided by crust and filling as the recipe is.
Crust
1 cup dates
1 and 1/2 cups walnuts
2 tablespoons Gefen Cocoa Powder
1/4 teaspoon sea salt
Filling
1 and 1/2 cups cashews, soaked for at least four hours
1 teaspoon vanilla
1/3 cup Gefen Pure Maple Syrup
1/2 cup coconut milk from a can
1/4 teaspoon sea salt
3 tablespoons coconut oil
2 tablespoons Heaven and Earth Lemon Juice
1 tablespoon peanut butter
Topping
3/4 cup crushed peanuts
3/4 cup melted dark chocolate
1 tablespoon coconut oil