Name: Raw Snickerdoodle Slice
Prep time: 15 min
Total time: 15 min
Cuisine: Dessert
Ingredients: ½ cup almonds; 2 soft medjool dates, pitted; ½ tbsp maple syrup; ½ tbsp coconut oil; ½ tsp cinnamon; ½ cup raw cashews, pre-soaked & strained*; 2 tbsp maple syrup; 2 tbsp coconut oil; 2 tbsp almond milk (I used unsweetened vanilla); 1 tsp pure vanilla extract; ⅛ tsp salt; 2 tbsp coconut sugar (or coconut palm sugar); 2 tsp cinnamon

Raw Snickerdoodle Slice

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5 from 8 reviews

Raw vegan cheesecake meets snickerdoodle cookie in a creamy, billowy layered dessert slice. Gluten-free and indulgent, with cinnamon sugar ice cream flavoring.

Author: Audrey @ Unconventional Baker
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 small slices
Category: Slices
Method: Raw
Cuisine: Dessert

Ingredients

Crust:

½ cup almonds
2 soft medjool dates, pitted
½ tbsp maple syrup
½ tbsp coconut oil
½ tsp cinnamon

Filling:

½ cup raw cashews, pre-soaked & strained*
2 tbsp maple syrup
2 tbsp coconut oil
2 tbsp almond milk (I used unsweetened vanilla)
1 tsp pure vanilla extract
⅛ tsp salt

Topping:

2 tbsp coconut sugar (or coconut palm sugar)
2 tsp cinnamon

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Instructions

Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that's 3" x 5.5") or a 4" springform pan and press down into a flat even crust. Freeze while working on the next layer.
Make sure all filling ingredients are at room temp. Blend everything in a high power blender into a smooth uniform consistency. Transfer the mixture into the prepared crust.
Mix the topping ingredients together in a small bowl. Gently sprinkle over the prepared filling. Freeze for 5-6 hours or overnight. Remove from container, trim off the edges (if desired), slice and enjoy! Keep leftovers frozen.

Notes

*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.

For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).

Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.

Find it online: https://www.unconventionalbaker.com/raw-snickerdoodle-slice/