Raw Salted Caramel Cheesecake
Raw Salted Caramel Cheesecake
This raw salted caramel cheesecake is a decadent dessert with a wholesome twist. Almonds and cashews are rich in heart-healthy monounsaturated fats, which help lower LDL (bad) cholesterol and support cardiovascular health. They’re a great source of plant-based protein and fibre to keep you feeling full and satisfied. These nuts are also packed with vitamin E, a powerful antioxidant that supports skin health and protects cells from oxidative stress, as well as magnesium, which plays a vital role in energy production, nerve function and blood sugar balance.
Servings
10
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 10 Medjool dates, pitted
- 2 cups almonds, toasted (or cashews or hazelnuts)
- Cashew Cream
- 3 cups raw cashews, soak overnight or for 4 hrs
- 1 cup coconut cream
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup
- ¼ cup almond butter
- 1 tsp pure vanilla extract
- Caramel
- 20 Medjool dates, pitted
- 3 tbsp almond butter
- 2 tbsp coconut cream
- Pinch sea salt
Method
- Process the 10 dates and almonds into a fine sticky crumble in a food processor. Transfer the mixture into a 23cm tin and press it down well. Place in the freezer.
- To make the cashew cream, drain the cashews and place them in a food processor. Blend until smooth. Add coconut cream, coconut oil, maple syrup, almond butter and vanilla and blend until smooth. Pour over the base and place back in the freezer to set before you add the caramel.
- To make the caramel, soak Medjool dates in hot water for 10 mins. Drain and add them to your food processor with the almond butter, coconut cream and sea salt. Blend until you have a smooth consistency. Pour the caramel over the cashew filling and spread it over evenly with a spatula. Place back in the freezer until you are ready to eat it.
- When you’re ready to serve, let it thaw out for 15–20 mins.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
