Vegan Mars Bar Cheesecake

Reminiscent of a Mars candy bar, this chocolate caramel cheesecake is so decadent and delicious, no one will know it's completely vegan!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 702 Calories

Ingredients

• 2 teaspoons instant coffee granules
• 3 teaspoons vanilla extract
• 1 tablespoon boiling water
• 1 cup cream of coconut
• 1 cup pitted dates
• 1 (12 ounce) package silken tofu
• 2 tablespoons coconut oil
• 4 ounces dark chocolate
• 9 ounces dark chocolate, chopped
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 0.75 cup brown sugar
• 1.5 cups cashews
• 1.5 cups almonds
• 1 tablespoon unsweetened cocoa powder, or to taste

Recipe Instructions

Step 1

Soak cashews in enough water to cover for 2 to 3 hours.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.