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 (option)
Decorating
- Sea Salt
- Macadamia Nuts
Preparation
Blend the crust ingredients until combined and press firmly into a cheesecake pan to form the base
Blend the soaked cashews with water, maple syrup, melted coconut oil, lemon juice, and vanilla extract until smooth and creamy; pour the mixture over the prepared crust and refrigerate or freeze until set
Melt the coconut butter if not already melted, then mix it with maple syrup, vanilla extract, and sea salt to create the salted caramel sauce; allow it to cool slightly
Once the cheesecake is set, drizzle the salted caramel sauce over the top and decorate with a sprinkle of sea salt and macadamia nuts
Chill the cheesecake further if needed, then slice and serve
