Indulge in the irresistible combination of creamy vegan cheesecake and decadent salted caramel. This dairy-free dessert is the perfect blend of sweet and salty flavors.
Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup lemon juice. 1 teaspoon vanilla extract. Pinch of salt. 1 cup pitted dates. 1/2 cup coconut milk. 1/4 cup coconut sugar. 1/4 teaspoon sea salt flakes. 1/4 cup water.
Instructions: Soak cashews in water, then add coconut cream, coconut oil, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend the mixture in a food processor until it is smooth and creamy. Cover a cake pan and press the mixture into the bottom to make the base of the cheesecake. Put the cake tin in the freezer to set. Make the salted caramel while you wait. To do this, blend dates, coconut milk, coconut sugar, sea salt flakes, and water together until the mixture is smooth and creamy. Place the cheesecake base back in the freezer and spread the salted caramel evenly over it. Let it set for at least 4 hours, or until it is firm. Take the cheesecake out of the pan, cut it into pieces, and serve. Enjoy the sweet and salty goodness!
Prep Time: 20 minutes
Cook Time: 0 minutes
Emmas Filurer

















