Vegan Mars® Bar Cheesecake recipe

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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

Nutrition Info

701.5 calories
carbohydrate: 89.3 g
cholesterol: : -
fat: 37.6 g
fiber: 5.1 g
protein: 12.7 g
saturatedFat: 14.5 g
servingSize: -
sodium: 225.5 mg
sugar: 52.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 cake

Recipe Note

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!

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