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Choc Caramel Cheesecake

Choc Caramel Cheesecake

Choc Caramel Cheesecake

SERVES 12

SERVES 12

SERVES 12

30 mins

30 mins

30 mins

Easy

Easy

Easy

/

/

Raw, vegan and crazy delicious. This chocolate and caramel cheesecake is a serious crowd pleasure with a chewy chocolatey base, a naturally sweet date-caramel and a rich, decadent chocolate cheesecake-like filling.

SERVES 12

SERVES 12

SERVES 12

SERVES 12

30 mins

30 mins

30 mins

Easy

Easy

Easy

Ingredients

Ingredients

Ingredients

Ingredients

BASE

1/3 cup macadamias or cashews
1/3 cup buckinis
1/3 cup desiccated coconut
2 tbsp cacao powder
4 medjool dates
1/2 tbsp coconut oil

CARAMEL LAYER

1/3 cashews
1/4 coconut yoghurt
5 medjool dates
1/2 tbsp tahini
1/2 tbsp mesquite powder (optional)
1/2 cup coconut milk
1/2 tsp salt

CHOCOLATE LAYER

1 1/2 cups cashews
3/4 cup coconut yoghurt
1 1/2 tbsp coconut oil
1/4 cup cacao powder
2 tbsp melted cacao butter
2-3 tbsp coconut nectar
2 tbsp filtered water
1 tsp vanilla bean powder
1/2 tsp salt

Method

Method

Method

Combine all ingredients for the base in a high power blender and blend until smooth.
Press into the base of a greased and lined square spring form cake tin and set aside while you make the caramel layer.
Combine all ingredients for the caramel in a high power blender, blend until smooth.*
*Reserve some caramel to swirl on top of the cake.
Spoon on top of the base and place in freezer while you make the chocolate layer.
Combine all ingredients for the chocolate layer in a high power blender, blend until smooth and creamy (this takes a few minutes).
Spoon chocolate filling on top of the caramel and swirl the reserved caramel blend on top.
Place in the freezer for 4-5 hours or overnight to set. Allow to thaw before serving and drizzle with melted chocolate (optional).

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Stay up to date with special offers, exclusive recipes and many more health tips.

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Our Story

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© 2024 Healthy Luxe.