Raw Caramel Cheesecake

A cake that is raw, nutritious, gluten-free, dairy-free, refined sugar free and vegan!

What you’ll need

Base:

  • 1 ½ cups pecans
  • 1 cup dates
  • 2 tbsp coconut oil

Filling:

  • 3 cups cashews (soaked overnight)
  • 1/2 cup coconut oil
  • Juice of one lemon
  • 1/4 cup natural maple syrup
  • 1 tbsp vanilla extract
  • 1/4 tsp salt

Caramel Layer:

  • 1/2 cup cashews (soaked overnight)
  • 1 1/4 cup dates
  • 1/4 cup coconut cream
  • Pinch of salt

Chocolate Swirl:

  • 2 tbsp cacao powder
  • 3 tbsp coconut oil
  • 1 tbsp maple syrup

How to make!

  1. Place all base ingredients into a food processor and process until a fine consistency is formed. Press into base of a cake tin and set in freezer until firm. Should only need 15 minutes.
  2. Clean food processor then blend all filling ingredients until a creamy, thick texture is formed. Once the base is firm, pour in filling mixture. Set in freezer for approximately 2 hours or until firm.
  3. Clean food processor and blend all caramel ingredients. Pour on top of filling layer once it is firm. Place cake into freezer once again for approximately 30 minutes or until top layer is firm.
  4. Clean food processor and all chocolate swirl ingredients. Drizzle on top of cake.
  5. Store in freezer and remove 10-15 minutes before serving.