• Sarah Louise Johnson

Raw Vegan Salted Caramel Cheesecake







BASE:


2 cups of pecans 2 cups of pitted dates 3/4 teaspoon vanilla extract 1/2 teaspoon salted caramel flavour ( I used one from Waitrose, this is the only part of this cake thats not entirely natural, the most natural flavouring you can find the better) 4 tablespoons cacao/carob powder ( I personally use a mix of the two. You can also use cocoa powder if you don't have access to cacao )


Blend all ingredients together and press down into a cake tin (rubbed with a little coconut oil to prevent sticking)






CHEESCAKE LAYER

2 cups of cashews (soaked overnight) 3/4 cup coconut milk 1/3 cup maple syrup (if desired) 1/4 cup coconut oil 2 tablespoons lemon juice vanilla bean preferably or 1 teaspoon vanilla essence


Pure cashew nuts first till smooth then add the other ingredients and continue to blend till smooth. Spread evenly over the base and put in the freezer to harden.






TOPPING


3/4 cup dates

3/4 teaspoon vanilla extract

3/4 teaspoon salted caramel flavour

2 1/2 tablespoons coconut oil

1/2 teaspoon cinnamon some gratings of nutmeg Water to blend


Blend all ingredients until smooth, adding water as needed until the consistency resembles caramel. Pour over cake, even off the top with a knife and allow it to run down the sides. Add pecans.


( place in freezer where you can store the cake in between eating )









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