Raw Salted Caramel Cheesecake

May 20, 2021 1 min read

Ingredients

Base

  • 1 ½ cups almonds
  • 1 cup shredded coconut
  • 3 fresh Medjool dates
  • 2 tbsp raw cacao powder
  • 2 tablespoons coconut oil, 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

 

Raw Salted Caramel Cheesecake

 

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.



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