Raw Salted Macadamia Caramel Cheesecake

V - DF - GF - RSF - EF

Ingredients: Serves 10

For the base

10 medjool dates, pitted and soaked in boiling water for 10 minutes

2 cup desiccated coconut

1/2 cup macadamia nuts

For the cheesecake filling

3 cups cashews (soaked overnight, drained and rinsed)

3/4 cup water

3/4 cup pure maple syrup

1/2 cup coconut oil, melted

1/4 cup fresh lemon juice

1 tsp vanilla extract

For the caramel sauce

1 can coconut cream

1 cup coconut sugar

1 Tbsp vanilla extract


1/2 cup macadamia nuts

sea salt flakes

chocolate sauce (optional - i used left over filling from the chocolate nut butter macaron cups) Method:

1. prepare an 8-inch cake tin with coconut oil.

2. Once the dates have soaked for 10 minutes, place all the base ingredients into a food processor and process until combined and there are no big chunks remaining.

3. Pour the mixture into the cake tin and press down firmly and evenly with a spatula. Set aside.

4. Then add all of the cheesecake filling ingredients to the food processor or a strong blender and process until it is very smooth and creamy.

5. Pour the filling over the base and smooth out with a spatula. Now place it in the freezer for 4-6 hours (or until completely set).

6. In the mean time prepare the caramel sauce by scooping out the cream on the top of the can of coconut cream, and place it in a small saucepan along with the coconut sugar and vanilla extract.

7. Heat the mixture to a medium simmer stirring frequently. Allow it to simmer for 10 minutes continuing to stir until it is well combined and caramelized.

8. Allow it to cool before pouring it over the cheesecake.

9. To assemble the toppings simply pile the macadamias in the middle, drizzle with the caramel sauce, and sprinkle with sea salt flakes. 10. Serve immediately and store in the fridge or freezer for a firmer consistency.


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