Vegan Salted Caramel Chocolate Cheesecake

Updated at: Thu, 17 Aug 2023 12:17:41 GMT

Step 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.

Step 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.

Step 3

Line the bottom of a round 20cm springform cake pan with baking paper and lightly oil the sides.

Step 4

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.

Step 5

Press the mixture evenly into the bottom of the cake pan and set aside.

Step 6

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.

Step 7

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.

Step 8

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

Step 9

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.

Step 10

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.

↑Support creators by visiting their site 😊

0 liked

0 disliked