1½ bar of raw chocolate (approx.150gr)( I Used Ombar)
2 tbsp melted coconut oil
Peanut layer
½ cup natural smooth peanut butter
½ cup cashews, soaked overnight
1 tbsp organic rice malt syrup
2 tbsp melted coconut oil
1 tsp fine sea salt
White Cheesecake layer
2 cups cashews, soaked overnight
½ cup coconut cream (hard part of the coconut milk)
4 tbsp coconut oil
½ tbsp vanilla extract
3 tbsp rice malt syrup
1 tbsp lemon juice from a squeezed lemon
Instructions
For the chocolate base, melt the coconut oil with the chocolate and spread evenly on a rectangular silicon baking tin.
For the peanut layer, place all of your ingredients into the blender and blend until well combined
Spread peanut mousse evenly on the chocolate base and freeze for about 1 hour
For the white layer, place all of your ingredients in the blender and blitz until you see a smooth consistency. Spread of the peanut butter layer and freeze again for at least 1 hour before drizzle them with more chocolate
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raw-vegan-snicker-cheesecakes/