VEGAN SALTED CARAMEL CHOCOLATE CHEESECAKE




INGREDIENTS
CARAMEL SAUCE
  • 1/2 cup coconut sugar
  • 3/4 cup canned full fat coconut milk
  • 1/2 tsp salt (or to taste)

CHOCOLATE BASE
  • 1 1/2 cups walnuts
  • 3/4 cup desiccated coconut
  • 1/3 cup cocoa or cacao powder
  • 7 medjool dates, pitted and cut into quarters (about half packed cup, chopped)

CARAMEL CHEESECAKE FILLING
  • 1 3/4 cups raw cashew nuts, soaked in water for a minimum of 2 hours or overnight, drained and rinsed*
  • 1 cup canned full fat coconut milk
  • caramel sauce (minus 1 tbsp)
  • 1/3 cup unrefined coconut oil, melted and at room temperature
  • 2 1/2 tsp vanilla extract

TOPPING AND TO SERVE
  • 1 tbsp caramel sauce
  • 25 g vegan dark chocolate
  • a good pinch of sea salt flakes

INSTRUCTIONS
FOR THE CARAMEL SAUCE:
  1. Combine all the ingredients for the caramel sauce into a saucepan on high heat. Stirring occasionally, bring to a boil, then turn down the heat to medium to low. The mixture should still be bubbling slightly.
  2. Continue to cook until it thickens slightly, becomes darker in colour and richer in flavour. Mine’s usually ready around 15 minutes. Take off the heat and let cool. It will thicken further as it cools downs. Set aside one tablespoon for the top of the cheesecake.

FOR THE CHOCOLATE BASE:
  1. Line the bottom of a round 20cm springform cake pan with baking paper and lightly oil the sides.
  2. Add walnuts to a high speed blender and pulse until a coarse meal is formed. Add coconut and cocoa powder and blend until just combined. Add the dates and blend until everything sticks together, stopping the blender and scraping down the sides when needed throughout.
  3. Press the mixture evenly into the bottom of the cake pan and set aside.

FOR THE CARAMEL CHEESECAKE FILLING:
  1. Starting with the liquids, add all the ingredients for the filling into a high speed blender and blend until smooth. Scrape down the sides when needed.
  2. Pour the filling onto the base. Tap the pan onto a counter to release any air bubbles. Freeze for at least 4 hours or until completely set.

FOR THE TOPPING:
  1. Add chocolate into a small saucepan on low heat, stirring regularly, until just melted. Let the chocolate cool slightly.

TO SERVE:
  1. Let the cheesecake sit out of the freezer for a couple of minutes before removing the sides of the pan. Drizzle chocolate along with the tablespoon of caramel sauce over the cheesecake (see note above) and top with flaked sea salt.
  2. Use a knife dipped into hot water to make slicing easier or let thaw until just soft enough to cut through. Serve or store in the freezer, letting it thaw for 10 to 15 minutes before eating.

Read Full Recipe >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Lemon Glazed Blueberry Boyfriend Bait

Gambar
Ingredients 2 cups flour 1 1/2 cups sugar 2/3 cup butter 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs separated 2 teaspoons vanilla 3 cups blueberries or 3 cups of frozen blueberries thawed and drained well , coated with flour, shake off excess flour zest of one lemon Lemon Glaze 2 TBLS lemon juice about 1 cup confectioners sugar Mix the lemon juice and confectioners sugar together drizzle over top of baked cake while warm. Instructions In a large bowl Mix together flour, sugar, & butter with an electric mixer. Reserve 3/4 cup of this mixture for topping. To remaining flour, sugar and butter mixture, add salt, baking powder, vanilla, milk, & egg yolks and lemon zest. Blend well. Beat egg whites until firm peaks form. Gently fold the firm egg whites into the batter and pour into a greased 9" X 13" baking pan. Sprinkle blueberries over the top of the batter, sprinkle the reserved 3/...
Baca selengkapnya

STICKY GINGER SOY GLAZED CHICKEN

Gambar
INGREDIENTS MARINADE 1/4 cup brown sugar ($0.16) 3 Tbsp soy sauce ($0.26) 2 cloves garlic ($0.16) 1 Tbsp fresh ginger, grated ($0.05) Freshly cracked pepper ($0.05) 1 Tbsp cooking oil ($0.04) CHICKEN 8 boneless, skinless chicken thighs (about 1.75 lbs total) ($7.10) 1/2 Tbsp cooking oil ($0.02) GARNISHES (OPTIONAL) 2 green onions ($0.17) 1 tsp sesame seeds ($0.07) INSTRUCTIONS Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigera...
Baca selengkapnya

{no bake} Triple Layer Lemon Pudding Pie

Gambar
Ingredients  1 ready-to-use graham cracker or shortbread crust 2 boxes (3.4 oz each) lemon instant pudding mix do not prepare 2 cups whole milk 1 tablespoon fresh lemon juice about 1 lemon 1 1/2 cups heavy whipping cream 3 tablespoons powdered sugar Instructions Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes). Spread 1 1/2 cups onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes. Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust. Top the pie with the remaining whipped cream. Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit ...
Baca selengkapnya