Vegan Chocolate Salted Caramel Cheesecake

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 tbsp Cacao powder
  • 3 cup Date

• Canned Goods

  • 1 1/2 cup Coconut milk

• Condiments

  • 4 tbsp Lemon juice
  • 5 tbsp Maple syrup
  • 1 tbsp Tahini

• Baking & Spices

  • 1 pinch Salt
  • 1/3 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2 cups Cashew
  • 1 cup Walnuts, halves

Found on myvibrantkitchen.com

Description

Ingredients

• Base:
• 1 cup dates (roughly chopped)
• 1 cup walnuts (halves)
• pinch of salt
• Chocolate layer:
• 1 cup coconut milk (thick cream part)
• 1 Tbsp coconut oil
• 1 ½ cups cashews (soaked)
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• 3 Tbsp cacao powder
• 2 Tbsp lemon juice
• Caramel Layer:
• ½ cup coconut milk (thick cream part)
• 1 Tbsp coconut oil
• 2 cup dates (roughly chopped)
• ⅓ tsp salt
• ½ cup cashews (soaked)
• 2 Tbsp lemon juice
• 1 tsp vanilla extract
• 1 Tbsp Tahini
• 2 Tbsp maple syrup

Directions

• Soak the cashews over night or boil them for about 10 minutes, drain them and let them cool.
• For the base:
• Blend the dates, walnuts and salt in a blender or foodprossessor until you have a crumbly but sticky texture.
• Oil a small spring form or cake tin with coconut oil and spred and press the base in the tin using your fingers.
• For the chocolate layer:
• Melt the coconut milk and oil using a microwave or hob and pour the mixture into the blender.
• Add the cashews, maple syrup, vanilla extract, cacao powder and lemon juice and blend well until smooth. You want a thick, creamy texture.
• Pour the cacao layer ontop of the base layer and pop it in the freezer to set while you prepare the next layer.
• For the caramel layer:
• Again melt the coconut milk and oil and pour the mixture into the blender.
• Add the dates, salt, cashews, lemon juice, vanilla extract, Tahini and the maple syrup and blend until creamy and smooth.
• Pour the caramel layer ontop of the chocolate layer and pop it back in the freezer or fridge.
• Decorate the cake with drizzled melted dark chocolate and coarse sea salt.
• Let the cheesecake set for at least 3 hours but preferebly over night in the fridge or freezer. And give the cake 2 to 3 hours to defrost before serving if you kept it in the freezer.
• Enjoy!