Raw Salted Caramel Cheezecake
Do you have a good ass raw vegan cheezecake recipe in your life? If you answered no then what are you doing! Don't worry thought because I got your back with a vanilla cheezecake that has a layer of amazing date salted caramel. The best part is that you can lick the bowl without feeling guilty with this healthy dessert. YUM
- 1 Cup Almonds
- 8-10 Pitted Dates
Date Salted Caramel
- 15 Pitted Dates
- 2 Tbsp Peanut Butter
- 2 Tbsp Vegan Mylk
- 1/2 Tsp Salt
Vanilla Cashew Cheeze Filling
- 2 1/2 cups Cashews, Soaked Overnight
- 1 1/2 Cup Coconut Mylk, Chilled
- 1/2 Cup Agave Nectar
- 2 Tsp Vanilla Extract
- Start by pitting your dates for the salted caramel and soaking them in hot water for about 15 minutes this will help with the blending.
- Next add the almonds for the crust to a high powered blender or food processor. Pulse them a few time just to chop them up a little then add the dates and blend until the dates and almonds are combined and form a nice mold able crust.
- Using a muffin pan add a little bit of the crust to each one until its evenly spread out. Pack down the mixture as best as possible and set it in the freezer while you make the caramel.
- Drain and rinse the dates and add then to a bowl along with the rest of the ingredients. For this I prefer using a hand blender because it was easier but feel free to use a blender or food processor for this. Now just blend until it becomes and think creamy paste. Eat a few spoonfuls its okay I understand.
- Now add about a tablespoon of the caramel to each muffin slot and spread it out over the top until the crust isn't visible. Put it back in the freezer to harden while you make the cheeze filling.
- For the cashew cheeze filling start by draining and rinsing the cashews and add them to your blender or food processor. Throw in the rest of the ingredients with them. For the coconut milk I used a Can of full fat coconut milk plus the thick creamy part of another can. You can save the rest of the liquid part of the can for chia pudding or smoothies!
- Blend on high until it becomes completely smooth. Don't get lazy at this part you've come so far so let it blend on high for longer than you think you should just to ensure that its as smooth as possible. I promise it's worth it!
- Now pour the filling over the top of each muffin slot so that each one has an even amount. Next you can top it with some toasted sliced almonds to make it look a little more pretty but that's totally optional.
- Now pop them in the freezer one last time and let them freeze overnight or for at least 6-8 hours. You can store them in a tupperware in the freeze to make them a super easy grab a go dessert for whenever your sweet tooth is really bugging you. Enjoy!