Okay so it’s no secret that we love a no-bake cheesecake (Exhibit A: White Choc Truffle Cheesecake; Exhibit B: Merry Berry Acai Cheesecake; Exhibit C: Butter Pecan Caramel Cheesecake…the list goes on) – and it’s about time we drop another one into the mix. Introducing the No-Bake Dark Chocolate & Caramel Cheesecake that is sure to cure anyone’s choc-caramel fever. As always, this wholesome indulgence boasts a wealth of health benefits tucked into every delectable bit. Starting with the base, you’ll find a delightfully textured mix of almonds, buckinis, and shredded coconut – offering a dose of heart-healthy fats and essential nutrients. The creamy caramel layer features cashews and coconut cream – providing all the heart-healthy fats and plant-based protein, sweetened naturally with Niulife Coconut Nectar – a low glycemic index sweetener. Not to be outdone, the chocolate layer contains the goodness of soaked cashews, rich in protein and healthy fats, coupled with the antioxidant-rich cacao powder and the natural sweetness of the Niulife Coconut Nectar. Delish.
Details
12
4-5 hours
Easy
Print
Ingredients
- The Base
1/2 cup almonds
1/2 cup buckinis
1/2 cup shredded coconut
5 Medjool dates
1/2 Tbsp Niulife Coconut Oil
- The Caramel Layer
1/2 cup cashews
1/2 cup coconut cream
1/4 cup water
1 Tbsp Niulife Coconut Nectar3-4 Medjool dates
1 Tbsp tahini
1 Tbsp Niulife Coconut Oil
1/4 tsp cinnamon
Pinch of salt
- Chocolate Layer
1 1/4 cups cashews (soaked for 3-6 hours)
3/4 cup coconut cream
1/4 cup water
1/4 cup cacao powder
3 Tbsp Niulife Coconut Nectar
1 Tbsp Niulife Coconut Oil
1 tsp vanilla essence
Pinch of salt
Directions
- Combine all ingredients for the base in a high power blender and blend until combined. Add a dash of water if required.
- Press into the base of a greased and lined spring form cake tin. Set aside.
- Add all ingredients for the caramel layer to a high-speed blender, blend until smooth and creamy. This takes a few minutes.
- Pour on top of the base and place in the freezer whilst you make the chocolate layer.
- Combine all ingredients for the chocolate layer in your blender, blend until smooth and creamy.
- Spoon on top of the caramel layer and place in the freezer for 4-5 hours or overnight to set.
- Sprinkle with cacao nibs (optional). Allow to soften. Serve and enjoy.
