by Buffy Ellen 0 Comments

Raw Salted Caramel Cheesecake

Raw Salted Caramel Cheesecake

For all you caramel lovers out there, this cheesecake 'channels' condensed milk, but without that sickly feeling afterwards! You don't need much to feel satisfied with every heavenly mouthful.

This gorgeous cake is the perfect treat to make for a birthday or pot luck dinner. Try it out, your guests won't believe it's healthy, and meanwhile their bods and cells will love you for it!

You'll notice this recipe contains ranges for the coconut oil, dates and coconut nectar. The original version donated to us by the lovely team at Jason Shon Bennett called for the upper end of the range, but I recently made it with less and it still turned our perfectly. Reducing the coconut oil and sweetener will reduce the energy density of the cake, whilst still retaining the delicious flavour. So sweet tooth or not, take your pick!

VeganVegetarianDairy FreeGluten FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Serves 8-12 using a 20cm (8") springform pan

MAKE WITH

All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart

Always use certified organic ingredients where possible

Base
1 ½ c raw almonds (soaked overnight, drained and rinsed - you could also use brazil nuts, hazelnuts, walnuts or cashews) 
½ tsp organic sea salt
½ - ¾ c pitted baking dates (soaked in hot water for about 15 minutes to soften then drain, you can use the water in a smoothie or hot drink)
¼ c desiccated coconut
Pinch cinnamon (optional)

Filling
2 ½ c raw cashews (soaked overnight, drained and rinsed)
½ - 1c pitted baking dates (soaked as above)
⅓ - ¾ c coconut nectar (or yacon syrup/agave/maple syrup)
½ - ¾ c coconut oil (melted - put jar in a pot of boiling water to liquefy and then use)
¼ c tahini
2 tsp vanilla extract
3 Tbsp cacao butter (melted)
½ c water
pinch organic sea salt

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Raw Salted Caramel Cheesecake

HOW TO
  1. Crust: Process the nuts into small pieces with the salt in a food processor. Slowly add dates and mix well, then mix in the coconut. Press crust into the bottom of a lined cheesecake dish or pan, and place in refrigerator until needed.
  2. Filling: Blend all ingredients in your blender/food processor until it blends to a smooth creamy mix. The smoother the better. Pour onto the crust in the dish and place in the freezer for about two hours until firm. Refrigerate until serving.
  3. Swirl (Optional): If you would like to do the dark chocolate swirl, mix 4 Tbsp melted coconut oil with 2 Tbsp raw cacao and 1 Tbsp agave syrup/light coconut nectar/yacon syrup. Whisk together and pour straight away in a ‘swirl’ on the cake once the caramel layer has been in the freezer for 10- 15 minutes to firm up a bit. Or, you can pour on top of the caramel layer and use a chopstick to ‘swirl’ it into the caramel layer.
  4. Salted Topping: just before serving this delectable treat, sprinkle with a quality organic sea salt and voila - raw 'salted caramel' cheesecake!

This cake will keep in the fridge for up to three days. Otherwise once set, slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a slice or two out 10 minutes before you need it.

We've been enjoying this served with a generous dollop of Coconut Cashew Chia Cream, some fresh seasonal local fruit (black plums are amazing with it), and an organic herbal tea or Teeccino herbal coffee. To read our full interview with Jason, click here.

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. 

 



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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