Raw Salted Caramel & Chocolate Cheesecake

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