Almost Raw Vegan Snickers Cheesecake {vegan, gf}


A toasty nutty base, layers of date peanut butter caramel, salted roasted peanuts, nougat cheesecake, chocolate cheesecake and raw dark chocolate ganache combine to make the ultimate snickers cake. Vegan, easily made raw and gluten free. The perfect rich, creamy treat.

This cake is. Insane. So freaking good.  It’s almost mousse like. And all of the layers together are just like a snickers bar only 1000 times better in my eyes… because real snickers are just sugary blah nothingness that only tasted good when I was ten years old and sugar was like crack. These days I actually want some flavour happening in my food. And this cake, has flavour in buckets.

It looks a little complicated. People think you’re clever when you make it and give you looks of awe (fun). The ingredients list looks long, but it’s incredibly easy. Almost foolproof. Just blend, chill, blend, chill repeat. Whisk up a little ganache on the stove, drizzle, chill, eat. Easy. And it can easily serve 10 – 12 people because it’s such a rich cake – without being too sweet! the salty element from the nuts and the bitter dark chocolate balances it out nicely. 

Almost Raw Vegan Snickers Cheesecake {vegan, GF}

vegan, gf, soy free, raw option
This cake is insanely creamy and the many layers combine to make the ultimate snickers cake. It may look like a lot of ingredients but the method is foolproof. It comes together so easily, just give it time to chill and you'll have gooey caramel, nutty chocolate perfection.
Servings 12



  • 1/2 cup roasted peanuts raw if needed
  • 1/2 cup almonds
  • 1/3 cup coconut flakes
  • 1/2 cup pitted medjool dates
  • 1/4 cup raw cacao powder
  • 1 tbsp maple syrup
  • 1/4 tsp fine sea salt
  • 1/8 tsp ground cinnamon
  • 3 tbsp coconut oil

nougat cheesecake layer

  • 2 cup raw cashews soaked overnight in water / 2 hours in just boiled water
  • 1/3 cup natural peanut butter
  • 1/3 cup maple syrup
  • 5 tbsp almond milk
  • 2 cup canned coconut cream
  • 3/4 tsp himalayan sea salt
  • 1 cup coconut oil
  • 1 tsp vanilla bean paste / 1 tbsp vanilla extract

caramel layer

  • 1 1/2 cup pitted medjool dates soaked for about an hour to soften
  • 1/2 cup coconut cream + extra if needed to blend
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 2 tbsp natural peanut butter
  • 1/3 cup salted roasted peanuts raw if needed

chocolate cheesecake layer

  • 2 cup reserved nougat cheesecake mix
  • 1/4 cup raw cacao powder


  • 1/4 cup raw cacao butter
  • 1/4 cup raw cacao powder
  • 3 1/2 tbsp maple syrup
  • 1/4 tsp himalayan sea salt
  • 1/8 tsp vanilla extract
  • 2 tbsp or so coconut cream slowly poured in until it’s a thick pourable consistency



  • Combine all of the ingredients in a food processor and process until a dough forms, press into a baking paper lined round 8 inch/20cm tin (preferably springform). Place in the freezer to chill.

nougat cheesecake layer

  • Combine the ingredients in a blender (I use a vitamix) and blend on high until super smooth and creamy, stopping to scrape down the sides if needed. Set aside 2 cups of the mixture to be used for the chocolate layer, and pour the rest over the chilled base. Spread evenly and place in the freezer to chill until set on top (about an hour).

caramel layer

  • Place all of the ingredients except the salted roasted peanuts in a food processor and process until smooth. Pour the caramel over the chilled nougat layer and spread it evenly. Scatter the salted roasted peanuts over the top then place in the freezer to chill.

chocolate cheesecake layer

  • Combine the 2 cups reserved nougat cheesecake mix and 1/4 cup cacao powder in the blender, blend until smooth. Pour over the top of the caramel layer, smooth the top and chill in the freezer until the whole cake is completely set, about 2 hours or so.

topping + serving

  • Melt cacao butter on a very low heat in a small saucepan. When melted, remove from the heat and whisk in cacao powder followed by the maple, salt and vanilla until smooth. Slowly whisk in the coconut cream until it’s a thick, glossy pourable consistency. Let cool to room temp.
  • Remove the cake from the freezer and remove it from the tin, peel off the baking paper and place on a flat surface (I like to move my cake to a serving plate once I’ve drizzled it with ganache so that I can be a bit messy when I’m drizzling!). Drizzle the ganache all over the top the cake. Place in the fridge to set the ganache.
  • Decorate the top with whatever you’d like or simply leave it as is! I decorated mine with salted roasted peanuts, cacao nibs, dark chocolate coated peanuts, caramelised buckinis and a little flaky sea salt. If you aren’t eating the cake straight away store it in an airtight container in the freezer. When you’re ready to serve, defrost the whole cake (or just a slice!) in the fridge. Best eaten when chilled and creamy.

Join the Conversation

  1. This is so decadent – in the best way possible. Thanks for sharing such a gorgeous and well-thought recipe!

    1. Thanks so much for your lovely comment Ashley! 🙂

  2. Gloria says:

    What can I use instead od coconut cream?

    1. There’s nothing that I can think of that would work in the same way 🙁 The coconut cream adds a lot of rich fat and creaminess. You could maybe try using a vegan cream cheese like tofutti, but I’m not sure how it’d turn out so you’d have to experiment. Good luck! X

      1. Gloria says:

        Thank you, I’m gonna try using coconut milk because I can’t find coconut cream anywhere in my country. 🙂

        1. That should work! If you have time chill the coco milk cans in the fridge overnight, then scoop the thick cream off the top and just use that part (discard the watery bit), if you use the liquidy bit it may be too watered down and not set properly. 🙂

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