Raw Vegan Caramel Cheesecake

Raw Base Recipe:

  • 2/3 cup of Almonds
  • 1 cup of Walnuts
  • 1 cups of soaked dates
  • Pinch of Sea Salt
  • 3 TSP liquid Vanilla
  • 2 TBS Coconut Oil
  • 2 TBS Agave Syrup

All dry ingredients in the blender. Break down the nuts – Don’t process to long or it may turn into a mush of nut butter as walnuts are OILY as. Once broken down remove and place aside. Place remaining ingredients in the blender and mix really well until a smooth paste appears. Add in the blended nuts and blend until smooth. Grease a 10” pan with coconut oil and press the mixture in to the base. Pop in the freezer.

Caramel Cheesecake Filling:

  • 1 tsp pure Vanilla extract – optional
  • 3 cups soaked cashews ( must be raw and soaked overnight )
  • 1 Cup almond milk
  • ¾  cup  raw honey or agave
  • 2/3 Cup of melted Cacao Butter
  • ¼ teaspoon salt
  • 3 Table spoons of lecithin ( you can omit if you cant find this)
  • 1/2 cup of soaked dates
  • ¼ Cup of water
  • ¼ Cup of almond butter

Pop in the blender everything except Cacao Butter and lecithin. Blend until really smooth. Add the lecithin and cacao butter and resume blending – keep blending until a very smooth consistency forms. Pour over the cheesecake base. If you want to pour a caramel ribbon through it then leave it on the bench. If you want to just top it with sauce then place in the freezer to firm for 20 minutes.

Caramel Sauce:

  • 1 Cup of Agave (or Honey) Honey tastes better but if your vegan then go for agave
  • 2 Cups of soaked dates
  • Pinch of sea salt to taste
  • ¾  Cup of melted coconut oil
  • 1 Tablespoon of almond butter

Blend all ingredients. Blend and scrape down a few times. Check the taste. Add ¼ teaspoon of salt then blend check the taste. Does it need more? You can then pour some into your cheesecake for a caramel ribbon if that’s what you want. Just pour in a circular motion and then give it a quick few swirls. If you’re just topping with Caramel Sauce (which is what I do as it’s really sweet) then you would have firmed your cheesecake for 20mins prior in the freezer. Pour your caramel over leaving about ½ a cup aside in room temp for later. Pour over the top spread evenly . Decorate with chopped brazil and almonds and then place in the freezer for 6 to 8 hours. The part you have set aside is for decorating the slices when you serve.

Raw Recipes with Raw Desset Recipes (Julia)


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