Dark chocolate crust, creamy cheesecake in the center, and salty-sweet caramel on top. I’m quite pleased with how this turned out.
Make room for dessert because this sweet treat is delicious and healthy. You don’t need dairy, sugar or eggs to create a fluffy, rich cheesecake. If you’ve got a sweet tooth or just a craving for something delicious, this is the confection for you! Clearly I couldn’t decide whether I wanted chocolate or caramel, so I included them both and that was a great idea!
Some days I wish I had a massive kitchen with an equally large pantry. I have so many ideas yet so little counter space. At least that makes for a very tidy routine. I’m constantly putting things away and cleaning as I go because I need the space.
I have a wish list a mile long but in the meantime, I’m creating and sharing as much as I can every chance I get.
Sharing anything raw vegan is always a conversation starter. And I love that! I like to think of it as shining a light on a creative and healthy lifestyle; something that can motivate people to make better food choices to impact their health positively. It’s just a matter of re-learning a few things and then putting your own creative spin on it. Making it a lifestyle instead of a diet guarantees you’ll stick to it and see those long term amazing results. It’s only been a year for me so far but already I see the benefits. It was worth the overhaul!
That’s what this blog is all about. Sharing, learning, encouraging you to try something new and lean more towards the raw vegan side of eating. Good food should be delicious and good for you too!
Hope you love my cheesecake!
Raw Vegan Caramel Cheesecake Recipe
Dark Chocolate Crust:
- 1/2 cup pecans
- 1/2 cup almonds
- 1/3 cup raw cacao powder
- 1 tsp chia seeds
- 5 super soft Medjool dates
Add the first four crust ingredients to a food processor and process until crumbled. Add the dates and process until sticky. You may add up to 2 teaspoons of water if the mixture is still too dry. Press into a parchment paper lined, square pan and place in the freezer to firm up while you make the cheesecake.
- 1 cup cashews, soaked 20 minutes then drained
- 1/4 cup lemon juice
- 3 Tablespoons maple syrup or agave
- 1/4 cup almond milk
- 1 teaspoon vanilla
- 1 teaspoon coconut oil
Add all ingredients to a tall cup and using an immersion blender, blend until smooth. (Because the volume of these ingredients is small, it will not fill a regular blender enough to blend thoroughly. But, if you soak the cashews, the hand blender will work just fine.)
Pour the cheesecake layer over the crust and place in freezer for at least one hour to firm up nicely.
To serve, cut in to squares and drizzle with homemade caramel sauce. Check out the recipe for that right here.
Hope you make this cheesecake and love it as much as I do. Find someone to share it with! Bon appétit!