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salted caramel cheesecake, vegan, dairy free, gluten free, cacao, dates, coconut milk, cheesecake, vegan cheesecake, wholefood

Vegan Salted Caramel and Chocolate ‘Cheesecake’

Base:
*         1 cup dates (roughly chopped)
*         1 cup almonds or walnuts (or a combination)
*         A pinch of salt

Soak the cashews over night or if time poor, boil them for 10 minutes, drain and allow to cool.
Blend the dates, nuts and salt in a blender or food processor until combined.

Oil a cake tin with coconut oil and press the base in the tin with your fingers.
Chocolate layer:
*         1 cup coconut cream (thick cream part)
*         1 Tbsp coconut oil
*         1.5 cups cashews (soaked previously)
*         3 Tbsp rice malt syrup
*         1 tsp vanilla extract
*         2 Tbsp cacao powder
*         2 Tbsp lemon juice

Melt the coconut milk and oil in the microwave for a minute.
Add the cashews, rice malt syrup, vanilla extract, cacao powder and lemon juice and blend until smooth. Think thick and creamy!
Pour the cacao layer on top of the base layer and place in the freezer to set while you prepare the caramel layer.
Caramel Layer:
*         ½ cup coconut cream (thick cream part)
*         1 Tbsp coconut oil
*         1.5 cup medjool dates (pitted)
*         ⅓ tsp salt
*         ½ cup cashews (soaked)
*         2 Tbsp lemon juice
*         2 tsp vanilla extract
*         3 Tbsp tahini

Place the coconut milk and oil (melted together previously), dates, salt, cashews, lemon juice, vanilla extract, tahini and the rice malt syrup into the processor and blend until creamy and smooth.
Pour the caramel layer on top of the chocolate layer and place back in the freezer.

Let the cheesecake set for 3 hours (over night in the fridge if you can manage to wait that long!).

 

Decorating:

*         4 squares of Lindt 95% dark chocolate
*         A sprinkle of Salt

Decorate the cake with drizzled melted dark chocolate and coarse sea salt.

 

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