Vegan Cheesecake with Salted Caramel Sauce
Ingredients
Crust
- 1 cup (150g) Macadamia Nuts
- 1/2 cup (88g) Pitted Medjool Dates, Packed (or date paste)
- 1 cup (80g) Dried Dessicated Coconut
Cheesecake filling
- 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)
- 3/4 cup (180ml) Water
- 3/4 cup (180ml) Maple Syrup
- 1/2 cup (120ml) Coconut Oil (Melted)
- 1/4 cup (60ml) Fresh Squeezed Lemon Juice
- 1 tsp Vanilla Extract
Salted caramel fudge sauce
- 1/2 cup (120ml) Coconut Butter (Melted above 85 degrees)
- 1/2 cup (120ml) Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Sea Salt (optional)
Decorating
- Sea Salt
- Macadamia Nuts
Preparation
Blend the crust ingredients together until combined, then press firmly into the base of a springform pan to form the crust
For the cheesecake filling, blend all filling ingredients in a high-speed blender until smooth and creamy; pour the mixture over the prepared crust and refrigerate for at least 4 hours or overnight to set
For the salted caramel fudge sauce, combine all sauce ingredients in a bowl and stir well; gently heat if necessary to ensure the coconut butter is fully melted and incorporated
Decorate the set cheesecake with a drizzle of the salted caramel sauce, sprinkle with sea salt and additional macadamia nuts before serving
