This cheesecake is packed with chocolate and caramel flavours. It’s seriously delicious, and you won’t believe that it takes only a few minutes to make from start to finish! This Raw Chocolate Caramel Cheesecake is sure to please anyone and is a perfect end to a meal or a dessert to serve yourself.
by Melissa Sinclair 10 Minutes a Day
Raw Chocolate Caramel Cheesecake
Ingredients
Crust Ingredients
- 1 cup shredded coconut
- 1 cup almonds
- 10 medjool dates, pitted
- 1 tbsp raw cacao
- pinch salt
Filling Ingredients
- 4 cup cashews, soaked 4 hours, drained and rinsed
- 1/2 cup honey
- 1/3 cup raw cacao
- 1/4 cup lemon juice
- 1/3 cup coconut oil
- 2 tsp vanilla extract
- 1 cup pitted medjool dates
- 1/2 cup almond milk
- 1 tbsp honey
- 1 tsp vanilla extract
- pinch of salt
To serve
- 1/4 cup roasted pistachios
- 1/4 cup roasted almonds
- a sprinkle of salt
Instructions
Preparation
- For the crust, place the almonds in your Optimum high-speed blender and pulse until they form coarse gravel. Add the coconut and pulse to combine.
- Add the remaining ingredients and blend, using the tamper, until the crust is well combined and holding together when pinched. Press firmly into a spring-form cheesecake pan and pop into the fridge to set for at least an hour before adding the topping.
- For the filling combine all ingredients in your Optimum high-speed blender and blend until smooth. Pour on top of your crust and pop into your freezer to begin setting while you make your caramel topping.
- For the caramel, combine all ingredients in your Optimum high-speed blender, and blend on medium using the tamper. You will need to continue scraping down the sides of the blender and pulsing until the caramel is nice and smooth. Spread over your chocolate cheesecake.
- To serve, roughly chop the nuts and mix them in a bowl together with a sprinkle of salt. Dust the outside of your cheesecake with the salted nuts, serve, and enjoy! To store, keep refrigerated.
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