Raw Salted Caramel “Cheesecake”




Raw Salted Caramel “Cheesecake”



  • Salted Caramel cheesecake
  • Base;
  • 1 cup of soft pitted medjool dates
  • 1 cup of raw almonds
  • 1/2 coconut shreds
  • Filling
  • 2 cups of soaked cashew nuts ( be sure to soak at least 4 hours beforehand)
  • 1/4 cup coconut milk ( thick full fat canned variety )
  • 1/4 cup of coconut oil
  • 1 1/2 cups of soft pitted medjool dates ( soak first to make them extra soft and easy to blend into a paste )
  • 1/4 cup of tahini
  • 1 tbs vanilla bean paste
  • 2 tbs maple syrup
  • 1/4 tsp Himalayan pink salt ( optional )


  1. Place almonds, dates and coconut in a food processor and pulse until you have a sticky but course crumble that holds together.
  2. Press your mixture firmly into the bottom of a spring-form pan. Make sure the bottom is evenly covered.
  3. Filling;
  4. Gently Melt the coconut milk and coconut oil together and add to a food processor.
  5. Add the dates, tahini, vanilla, cashews, and maple syrup and blend until completely smooth.
  6. Pour mixture into the pan over the base mix and put in the freezer for at least 3 hours.
  7. Take out of the freezer when you are ready to serve and allow to stand for around 20-30 mins at room temperature then add all your toppings and enjoy!



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