Minimal ingredients but maximal flavour, save this recipe for later!
The secret ingredient here is YOGHURT, which is used is almost every layer as either a binding agent or to add creaminess/thickness. For this recipe, I used a cashew vanilla yoghurt by the Brand “So Delicious”
It’s honestly AMAZING so definitely try it if you haven’t yet! Here is the recipe:
6-INGREDIENT TWIX CHOC CHEESECAKE BARS (vegan, gluten-free)
August 2, 2020
Category
6-Ingredients
Baking
Cooking method
Dessert
Dietary
Gluten-free
Meal type
Number of ingredients
Oil-free
Snack
Persons
8
Serving Size
1 slice
Prep Time
5 hours
Total Time
5 hours
Notes
**Storage tips: in the freezer, allowing it to thaw for 5 mins at room temp before serving.
Ingredients
- Base:
- ✅ 2 cups almond meal
- ✅ 2 tablespoons dairy-free vanilla yoghurt (I used @sodeliciousau cashew)
- ✅ 1/4 cup maple syrup
- *Optional: 1-2 tablespoons melted coconut oil to make it more “buttery”
- Date caramel:
- ✅ 2 cups dates, pitted & soaked
- ✅ 1/3 cup water
- ✅ 1/4 cup dairy-free vanilla yoghurt (I used @sodeliciousau cashew)
- ✅ 1/4 cup almond butter
- Choc cheesecake:
- ✅ 100g dairy-free chocolate, melted
- ✅ 1/2 cup dairy-free vanilla yoghurt (I used @sodeliciousau cashew)
- Choc topping:
- ✅ 100g dairy-free chocolate, melted
- ✅ 2 tablespoons almond butter
- *Optional: crushed almonds for decoration
Instructions
- 1. Make the BASE: mix the ingredients until a dough consistency. Bake in a lines loaf tin 15 mins at 200 degrees Celsius. Rest in the freezer to cool down.
- 2. Make the DATE CARAMEL: Blend together the dates and water until a smooth purée. Add in the yoghurt and almond butter & blend until combined. Transfer the caramel evenly over the base. Freeze overnight or for at least 3 hours until the caramel is firm
- 3. Make the CHOC MOUSSE: melt the chocolate and stir in the yoghurt until smooth. Pour this evenly over the caramel. Freeze for at least 1 hour.
- 4. Make the CHOC TOPPING: melt the chocolate & stir in the almond butter until smooth. Pour this evenly over the chocolate mousse. Freeze for at least 30 minutes before slicing