Raw Vegan Salted Caramel cheesecake

It was P’s birthday last week, and even though I knew what to get him for ages already, I really struggled deciding what cake to bake him.

P. is more a savoury kinda guy (except for Ccramel, he could have that on EVERYTHING), but I really believe there should be cake on every birthday. So after a long think through, I went for one of his all time favourites: NY style cheesecake and decided to top it up with a salted caramel frosted sauce.

Since we both eat mainly vegan,  I created a raw vegan, sugar free recipe for this, and I have to admit, it did work out really well!

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RECIPE

Crunchy base:

  • 1 cup macadamia nuts (soaked)
  • 1 cup almonds (soaked)
  • ½ cup pitted Medjool dates
  • bit of agave nectar

“Cheese” layer: 

  • 1 ½ cups cashews
  • ½ cup pitted Medjool dates
  • 6 Tbs. coconut oi(gently warmed)
  • a couple of Tbs. of lime juice
  • bit raw agave nectar
  • vanilla seeds

Salted Caramel Sauce:

  • 1 cup soft Medjool dates, pitted
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon fresh lemon juice
  • 1/4 cup almond milk, 
  • 2 Tbs. raw agave nectar
  • 1 Tbs. coconut oil

1. Place the nuts and dates in separate bowls and let soak for a couple of hours.

2. Pulse macadamia nuts, almonds, agave nectar and dates in a food processor or blender to a sticky crumb-like consistency. and press the mixture into a cake shape.

3. Mix cashews, coconut oil, lime juice, agave nectar, vanilla and 6 Tbs. water in a blender until smooth. Pour mixture onto crust, and freeze for around 3 hours (or until firm). Remove from freezer,  blend all the caramel sauce ingredients and spread over the chilled cake. Done! The cake stays good for almost a week, when kept in the fridge!

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3 responses to “Raw Vegan Salted Caramel cheesecake

  1. Yum! I’m going to try this out. Nice table set-up…pretty.

    Lindsay,
    http://www.fatfreefashion.com

  2. sounds brilliant, thanks for sharing. love cheesecake

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