Vegan Cheesecake with Salted Caramel Sauce
Ingredients
Crust
- 1 cup (150g) Macadamia Nuts
- 1/2 cup (88g) Pitted Medjool Dates (Packed)
- 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)
- 1/2 cup (120ml) Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Sea Salt
Decorating
- Sea Salt
- Macadamia Nuts
Preparation
Blend the crust ingredients together and press firmly into a lined springform pan
Blend the cheesecake filling ingredients until smooth and creamy, then pour over the prepared crust and refrigerate for at least 4 hours or until set
For the salted caramel fudge sauce, melt the coconut butter if not already melted, then whisk together with maple syrup, vanilla extract, and sea salt until well combined and smooth
Once the cheesecake is set, drizzle the salted caramel sauce over the top and decorate with additional sea salt and macadamia nuts before serving
