Salted Caramel Cheesecake
Ingredients
- 1 cup raw cashews, soaked overnight
- 1/4 cup cacao butter melted & warmed
- 1/4 cup coconut oil melted & warmed
- 1/2 cup maple syrup or agave syrup
- room temp or warmed
- 1/4 cup natural unflavoured coconut yogurt
- 1/2 cup vegan salted caramel protein
- 1/3 cup coconut milk
- 1/4 tsp salt
Preparation
Add all filling ingredients into a blender and blend until smooth and creamy
You may or may not need more coconut milk to get the mixture going so add more if required
Pour into the moulds of your choice and place into the freezer
Once set, remove from the moulds and decorate with your choice of toppings
I used melted vegan salted caramel chocolate, cacao nibs, crushed peanuts, chocolate pieces & chocolate coated almonds
Allow cheesecakes to sit at room temperature for 15-20 minutes before serving