How to Make Vegan Mars Bar Cheesecake - A Step-by-Step Guide

Are you a fan of the classic Mars Bar, but trying to cut back on dairy and animal products? If so, then this Vegan Mars Bar Cheesecake recipe is perfect for you. This indulgent dessert combines the creamy texture of cheesecake with the rich and chocolatey flavors of a Mars Bar, all without using any animal products. It's the perfect treat for anyone looking for a delicious and cruelty-free dessert option.

This Vegan Mars Bar Cheesecake is a combination of a rich and creamy cashew-base...

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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 (Optional)
  • 3 teaspoons vanilla extract
  • 4 ounces dark chocolate

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 4 hrs 5 mins
  • Total Time: 4 hrs 55 mins
  • Servings: 10
  • Yield: 1 cake

  • Soak cashews in enough water to cover for 2 to 3 hours.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.
  • Nutrition

    702 cal.

    • Total Fat: 38g
    • Saturated Fat: 15g
    • Sodium: 226mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 5g
    • Total Sugars: 52g
    • Protein: 13g
    • Vitamin C: 0mg
    • Calcium: 106mg
    • Iron: 4mg
    • Potassium: 623mg