Raw Salted Caramel Cheesecake

Ingredients

Base

• 1 ½ cups almonds
• 1 cup shredded coconut
• 3 fresh medjool dates
• 2 tbsp raw cacao powder
• 2 tablespoons coconut oill, melted

Salted Caramel Layer

• 1 1/2 cups raw cashews, soaked overnight and rinsed
• ¾ cup fresh cashew milk
• 4-6 fresh Medjool dates
• ¼ cup coconut oil, melted
• 1 tsp vanilla powder
• 1 tsp pink Himalayan sea salt

Chocolate Layer

• 1 1/2 cups raw cashews, soaked overnight and rinsed
• ½ cup fresh cashew milk
• ¼ cup raw cacao powder
• ¼ cup coconut oil, melted
• 2 tbsp coconut nectar
• ½ tsp vanilla powder

Method:

For the base, place the almonds and shredded coconut into a food processor and process until a fine crumb is formed. Add the dates, cacao powder and coconut oil and process until well combined.

Press crust firmly into a 20cm spring form cake tin.

Place the base into the freezer while you make the filling.

For the salted caramel layer, place all ingredients in high-powered blender and blend until smooth and creamy.

Pour the mixture onto the base and place back in the freezer for 2-3 hours.

For the chocolate layer, place all ingredients in high-powered blender and blend until smooth and creamy.

Once the salted caramel layer is set, pour the chocolate layer on top and place back in the freezer for 2-3 hours until completely set.

Remove from the freezer 20-30 minutes before serving.