August 24, 2017 Will Whyler 0Comment

Health Coach & Co-Founder of Warrior Women Worldwide Virginia Coates shared her amazing (gluten free, dairy free, and vegan!) Crunchie Bar Cheesecake recipe with us and all of a sudden we’re feeling very hungry…

These delicious bakes are inspired by one of my favourite childhood chocolate treat- The Crunchie Bar! I love these little nibbles and they are perfect desserts for a weekend dinner party or just to enjoy on a quiet night in. It’s naturally sweetened, insanely rich but full of whole raw ingredients.

Ingredients:

Base Layer:

  • 1 cup of dates.
  • 1 1/2 cups of walnuts.
  • 1/4 tsp Himalayan pink salt or sea salt.

Filling:

  • 1 1/2 cups cashews.
  • 1 tsp vanilla extract
  • 1/3 cup stevia or date nectar.
  • 1/2 cup of unsweetened almond milk.
  • 1/4 tsp sea salt
  • 3 Tbsp of coconut oil.
  • 2 Tbsp lemon juice

Toppings:

  • 3/4 cup dates
  • 1 tablespoon of honeycomb pieces.
  • 3/4 cup dairy-free dark chocolate.

Method:

  1. Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 hour. Then drain thoroughly. Grab a loaf tin and line it with greaseproof paper.
  1. Create the crust by adding dates to a food processor. Blend until small bits remain or it forms into a ball. Remove and set aside.
  1. Add walnuts and sea salt to the food processor and process. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers.
  1. Press the crust into the parchment-lined loaf tin.  Set crust in freezer to set.
  1. Next make date caramel by adding 3/4 cup dates to the food processor. Blend until a paste forms, then add hot water a little at a time until it forms a nice caramel-like paste that’s spreadable. Set aside.
  1. Add your drained, soaked cashews to a high speed blender, along with vanilla, agave syrup, almond milk, sea salt, oil, and lemon juice. Blend on high until creamy and smooth.
  1. Pour filling over the crust. Then add half of the date caramel in small spoonfuls and swirl with a toothpick.
  1. Sprinkle the honeycomb on top. Freeze for 4-6 hours, or until completely set and firm.
  1. When ready to serve, set out cheesecake (to thaw briefly) and top with remaining date paste and a few more honeycomb pieces.
  1. In the meantime, melt the dark chocolate and sprinkle.
  1. Store leftovers in the freezer up to 3 weeks.

crunchie 2

Thanks to Virginia for sharing her fab recipe with us – you can keep up to date with her here, and check out what Warrior Women is up to here!

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