Raw Salted Caramel Cheesecake
Salted Caramel Cheesecake that's a guilty pleasure without any of the guilt. Made raw, vegan and gluten-free - so it's technically healthy?
Servings 10
Calories 567kcal
Equipment
- Serves 8-10 using a 20-22cm (8-9") springform pan
Ingredients
Base
- 1 ½ c raw almonds
- ½ tsp organic sea salt
- 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
- ¼ c desiccated coconut
- Pinch cinnamon optional
Filling
- 2 ½ c raw cashews soaked overnight, drained and rinsed
- 1 c pitted baking dates soaked as above
- ¾ c coconut nectar (or brown rice syrup)
- ¾ c coconut oil melted
- ¼ c tahini
- 2 tsp vanilla extract
- 3 tbsp cacao butter melted
- ¼ c water
Instructions
Crust
- Process the nuts into small pieces with the salt in a food processor or a Thermomix*. 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.
Filling
- Blend all ingredients in your blender/food processor/Thermomix 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.
Swirl (optional)
- If you would like to do the dark chocolate swirl, mix ¼ c 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.
Salted Topping
- just before serving this delectable treat, sprinkle with a quality organic sea salt and voila - raw 'salted caramel' cheesecake!
Notes
- 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 10-20 minutes before you need it.
- I like to serve this with a generous dollop of my Coconut Cashew Chia Cream, some fresh seasonal local fruit, and an organic mint tea.
Nutrition
Calories: 567kcal | Carbohydrates: 36g | Protein: 12g | Fat: 46g | Saturated Fat: 19g | Sodium: 124mg | Potassium: 572mg | Fiber: 6g | Sugar: 19g | Vitamin C: 1mg | Calcium: 87mg | Iron: 4mg