Vegan Salted Caramel Raw Cheesecake


1 1/2 cups rolled oats
1 cup coconut chips
1/2 cup almonds
3/4 cup medjool dates
2 tbs raw cacao powder
2 tbs organic coconut oil
Pinch of sea salt


1 1/2 cups cashews (soaked for at least 4 hours)
1 cup medjool dates
1/2 cup of our Vanilla and Chia Coconut Yoghurt
1/2 cup coconut milk
2 tbs organic coconut oil
1 tsp flakey sea salt
1/2 tsp vanilla extract

100g vegan dark chocolate
1/4 cup coconut threads


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 filling. Place the dates, cashews, coconut yoghurt, coconut milk, coconut oil, salt and vanilla extract into a high speed blender and blend until smooth and creamy.

Pour the filling over the base and allow to set in the freezer overnight or for at least 4 hours.

Once this layer has nearly set you can add whatever toppings you like. We used a combination of vegan dark chocolate and coconut threads.

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

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