Vegan Cheesecake
With Salted Caramel Fudge Sauce
Prep Time: 45
mins Yield: 12 Category: Dessert, Raw, Gluten-Free Cuisine: Vegan
DESCRIPTION
Vegan cheesecake with a salted caramel fudge sauce topping!
This ultra creamy cheesecake is so much like the ‘real thing’ you will not
believe and it’s super easy to make too! Raw and Gluten-Free!
INGREDIENTS
For the Crust:
- 1 cup (150g) Macadamia Nuts
- 10 Medjool Dates (Pitted)
- 1 cup (80g) Dried Dessicated Coconut
For the Cheesecake
Filling:
- 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)
- 3/4 cup (180ml) Water
- 3/4 cup (180ml) Maple Syrup
- 1/2 cup (120ml) Coconut Oil (Melted)
- 1/4 cup (60ml) Fresh Squeezed Lemon Juice
- 1 tsp Vanilla Extract
For the Salted
Caramel Fudge Sauce:
- 1/2 cup (120ml) Coconut Butter (Melted)*
- 1/2 cup (120ml) Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Sea Salt
For Decorating:
- Sea Salt
- Macadamia Nuts
INSTRUCTIONS
1.
Spray an 8 inch round springform pan with
non-stick spray and line the bottom with parchment paper. Set aside.
2.
Add the macadamia nuts, pitted dates and dried
dessicated coconut to the food processor and process until it starts to form
into a sticky dough. It will start off crumbly, keep going until it starts to
clump together in sticky clumps. Transfer to the springform pan and smooth it
down into a pie crust. Use the back of a spoon to press it down into a neat
flat layer. Place into the freezer to set.
3.
Take your soaked and rinsed cashew nuts and
place them into the blender jug. Add the water, maple syrup, melted coconut
oil, lemon juice and vanilla extract and then blend everything together until
very smooth. Stop and give your blender a break as needed as this is a lot of
volume to blend up. Pour this over the macadamia crust and smooth down with the
back of a spoon. Return to the freezer to set completely – about 4-6 hours.
4.
When the cheesecake has completely set, remove
it from the springform pan and put it onto a cake stand to do your topping.
5.
Add the melted coconut butter, maple syrup,
vanilla extract and sea salt into a bowl and stir it together into a caramel
sauce. Spread this out over the top of the cheesecake, working quickly, as the
sauce thickens and sets quite fast when in contact with the cold cheesecake.
6.
Decorate the cheesecake with sprinkles of sea
salt and some macadamia nuts.
7.
Allow the cheesecake to thaw at room temperature
for at least 30 minutes before serving.
8.
Once the cheesecake is thawed, keep it stored in
the refrigerator (not freezer).
source : lovingitvegan.com
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