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Vegan Mars Bar Cheesecake

By January 27, 2021August 20th, 2021No Comments

Prep time

Servings

8
How to make Ulu Hye's

Vegan Mars Bar Cheesecake

Vegan mars bar cheesecake. Need we say anymore? We were pretty chuffed with ourselves, coming up with this one. Our vegan mars bar cheesecake has a secret ingredient. We bet you can’t guess what it is, or taste it!

It’s tofu! Trust us the taste and texture is divine. We’ve used silken tofu to help reduce the amount of nuts used.

We used vegan friendly and gluten free arrowroot biscuits for the base and our famous caramel slice filling drizzled on top.

Enjoy!

Ingredients

For the Base
  • 200g arrowroot biscuits
  • 2 tbsp rice malt syrup
  • 4 tbsp coconut oil
For the Filling For the caramel sauce
  • 1/3 cup tahini
  • ½ agave syrup
  • 1/3 cup coconut oil
  • 3 tsp mesquite
  • ¼ cup smooth peanut butter
  • Pinch salt
For the topping
  • 50g melting chocolate
   

Steps

1

Grease your cake tin with coconut oil
2

Place arrowroot biscuits, coconut oil, rice malt syrup and milk into your blend and blend until fine
3

Press mixture into cake tin firmly and place in the freezer
4

Clean you blender
5

Combine cashews, tofu, coconut cream, coconut oil, maple syrup and vanilla extract into your blender and blend on high until you have a smooth and creamy mixture
6

Take the cake tin out of the freezer and pour mixture on top
7

Place back into the freezer for a minimum of 60 minutes
8

Ensure the coconut oil for the caramel sauce is melted
9

Combine all caramel sauce ingredients and blend on a low speed (this won't take long)
10

Take your cake out of the freezer and pour caramel filling on top, then place back in the freezer
11

Melt the chocolate over a double boil. Once melted, allow to cool for 30 minutes (can place in the fridge to speed up the process)
12

Drizzle on top of your cake and pop back into the freezer for another 10-15 minutes
13

Your cake is ready! You can allow to defrost a little, or keep in the fridge for the perfect texture

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