This dessert ticks just about every box. It’s raw, gluten free, dairy free, refined sugar free, vegan and paleo friendly. A delicious dessert made with only wholesome and nutrient dense ingredients.
You’re going to want to give this one a try.
Raw Salted Caramel & Chocolate Cheesecake
Ingredients:
Base
- 1 ½ cups almonds
- 1 cup shredded coconut
- 3 fresh Medjool dates
- 2 tbsp raw cacao powder
- 2 tablespoons coconut oil, melted
Salted Caramel Layer
- 1 1/2 cups raw cashews, soaked overnight and rinsed
- ¾ cup fresh cashew milk
- 4-6 fresh Medjool dates
- ¼ cup coconut oil, melted
- 1 tsp vanilla powder
- 1 tsp pink Himalayan sea salt
Chocolate Layer
- 1 1/2 cups raw cashews, soaked overnight and rinsed
- ½ cup fresh cashew milk
- ¼ cup raw cacao powder
- ¼ cup coconut oil, melted
- 2 tbsp coconut nectar
- ½ tsp vanilla powder
Method:
For the base, place the almonds and shredded coconut into a food processor and process until a fine crumb is formed. Add the dates, cacao powder and coconut oil and process until well combined.
Press crust firmly into a 20cm spring form cake tin.
Place the base into the freezer while you make the filling.
For the salted caramel layer, place all ingredients in high-powered blender and blend until smooth and creamy.
Pour the mixture onto the base and place back in the freezer for 2-3 hours.
For the chocolate layer, place all ingredients in high-powered blender and blend until smooth and creamy.
Once the salted caramel layer is set, pour the chocolate layer on top and place back in the freezer for 2-3 hours until completely set.
Remove from the freezer 20-30 minutes before serving.
Enjoy xxx
