Salted Caramel and Coffee Raw Cheesecake

 

Ingredients

Base
1 Cup Hazelnuts
2 Cups Desiccated Coconut
1/2 Cup of Dates (Soaked for about 10 mins in hot water)
2 Tbs Raw Cacao Powder
2 Tbs Raw Extra Virgin Coconut Oil
Pinch of Sea Salt

Filling

Vanilla Cream Layer
1 Cup Cashews (soaked for at least 4 hours)
1/2 Cup of our Natural Coconut Yoghurt
1 Tbs of Raw Organic Coconut Oil
2-3 Tbs of Pure Maple Syrup (or sweetener of choice)
1 tsp. Vanilla Powder

Salted Caramel Coffee Layer
1 Cup Cashews (soaked for at least 4 hours)
1/2 Cup of Coconut Milk
1/2 Cup of Dates (Soaked for about 10 mins in hot water)
1/4 Cup Filtered Water
1 Single Espresso Shot
1/2 Teaspoon Sea Salt

Toppings 
Macadamias
Hazelnuts
Coconut Chips
Dark Chocolate Shards

Instructions

Line the base of a cake tin with baking paper and grease the edges with a little coconut oil.

To make the base add all the ingredients into a food processor and blend until everything is combined, the mixture should be able to come together easily. Add the mixture to the cake tin press down firmly, and place in the freezer to set.

While this layer is in the freezer you can make the salted caramel coffee layer filling.
Place the drained soaked dates and filtered water into a saucepan and simmer at a low heat until the dates have cooked down into more of a paste consistency (about 5 minutes). Then add the espresso shot and salt and continue to cook for a few minutes. Slowly add the coconut milk and cook for another couple of minutes.
Take off the heat and allow to cool slightly.

Once slightly cooled add this mixture to a high-speed blender with the cashews. Blend until the mixture is smooth and creamy.
Pour this Layer over the base and place back in the freezer to set.

To make the vanilla cream layer simply add all of the ingredients into the blender until completely smooth.
Once the salted caramel coffee layer has set you can pour over the vanilla cream layer and allow to set in the freezer for 4-6 hours.

Once this layer has nearly set you can add whatever toppings you like. I used a combination of macadamias, hazelnuts, raw chocolate shards, coconut chips and rose petals.

Make sure you take the cake out of the freezer for an hour or so before you serve it.

 


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