This salted caramel cheesecake is completely vegan and never seems to last very long in my home. Its great to have a freezer dessert because you can pull it out at any time, and lets be honest, there is ALWAYS time for cheesecake!
Salted caramel is also one of my absolute favorites. It’s like my tongue can’t quite decide how it feels about the while thing and so encourages me to have just one more bite to be sure. The sauce is great too because it isn’t sickly sweet but rather a silky creamy coconuty cherry on top.
- 1 cup pitted dates
- 1 cup roasted almonds
- 1/4 cup desiccated coconut
- 1 1/2 cups soaked raw cashews
- 1/2 cup full-fat coconut milk
- 1/3 cup melted coconut oil
- 1 fresh lemon, juiced ( 1/4 cup )
- 1/4 cup maple syrup
- 1 tbsp caramel essence
- 1/2 tsp cinnamon
- 1 tsp peanut butter
- 1 tsp coarse sea salt for topping
- 1 Tbsp arrowroot starch
- 1/2 tsp salt
- 3 pitted dates
- 1 tin coconut cream
- 3/4 cup coconut sugar
- 2 Tbsp bourbon
- Add all base ingredients to a food processor / Nutribullet and blend till fine and crumbly. if you squeeze it, it should stick together.
- If your mixture is too dry, add some more dates, if it is too wet, add some more coconut or almonds.
- Grease your cake tin or pie dish and add your base layer, compacting it using the bottom of a glass or a spoon.
- Place this in the freezer while you mix the filling.
- Add all filling ingredients into your food processor or Nutribullet and belnd until creamy.
- Taste your filling and add more of whatever you would like to achieve the perfect caramel flavour.
- Take your base out of the freezer and pour the filling mixture into the tin / dish, spreading it evenly. Place back in the freezer while you make your sauce.
- For the sauce, blend arrowroot, salt, coconut milk, bourbon and dates till smooth. Heat up a small sauce pot and add sugar.
Add coconut cream mixture to the pot and stir slowly for 3-4 minuits till your sauce turns golden brown. Set aside enough sauce for serving and drizzle the rest on top of the cheesecake, using the back of a spoon to gently create your own swirly patterns.
- Sprinkle some coarse salt over the top of the cheesecake.
- Place cheesecake in the freezer for 4-6 hours to set, take out a few minutes before serving to make it easier to cut.