Healthy Salted Caramel Cheesecake (vegan)
Salted caramel cheesecake can be good for you. Needs no baking, is creamy and delicious. It's dairy free, vegan, and without added sugars.
Servings: 8 servings
Ingredients
Crust
- 1 cup almonds/almond flour
- 6 Medjool dates
Cheesecake filling:
- 1 cup soaked cashews (300g) (see notes)
- 12 Medjool dates (220g) (see notes)
- 1 cup coconut milk
- 5 tbsp coconut oil
- ½ tsp vanilla extract
- 1.5 tsp lemon juice
- ¼ tsp Himalayan / sea salt
Instructions
- Soak cashews for at least 6 hours.
- Blend all the crust ingredients. It needs to stick together. Add more dates if needed.
- Pour the crust into the cake form, and flatten with fingers.
- Blend cashews into a cream with 1/4 cup of water.
- Add dates and a bit of coconut milk. (add more milk if needed)
- Add vanilla, lemon juice, salt and blend until creamy.
- Pour onto the crust and place in the freezer for at least 4 hours.
- Take out about 30min before serving. If you wait less, it tastes like an ice cream cake.
Notes
Dates: Any type of dates would work, Medjool dates are more caramelly and softer which makes them easier to blend. If using any other dates, soak them before in hot water for 15min for softening.
Cashews: If you forget to soak, boil for 15 minutes.