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Vegan Caramel Cheesecake

10 November, 2015

By Moran Naor

Layered vegan caramel cheesecake made to perfection ✦

Magical Ingredients:

Base:

• 7 medjool dates

• 1/2 cup almonds (coarsely chopped)

• 1/4 cup coconut flakes

• 1/8 tsp cinnamon powder

• pinch of pink salt

What to do:

Line a round tray with baking sheets. Blend ingredients in a food processor untill in becomes a sticky dough and press to the bottom of the tray.

Magical Ingredients:

First layer- chocolate:

• 3/4 cup cashew (soaked)

• 1/4 cup + 2 tbsp coconut water

• 2 tbsp maple syrup

• 1 tbsp cacao powder

• 1/8 tsp vanilla extract

• 1 tbsp coconut oil

• pinch of salt

What to do:

Blend all ingredients in a blender untill smooth and pour onto the crust. Place in the freezer until it is hard enough to spread the caramel layer. Approximately 1 hour should do it.

Magical Ingredients:

Second layer- tahini caramel:

• 7 medjool dates (soaked for 1 hr)

• 1/4 cup tahini

• 1 tbsp coconut oil

• 1 tbsp coconut nectar

• 1/8 tbs vanilla extract

What to do:

Spread the caramel layer over the cocolate layer and sprinkle almonds on top of the caramel, place back in the freezer.

Magical Ingredients:

Third layer- vanilla:

• 3/4 cup cashew (soaked 2 hours)

• 1/4 cup+ 2 tbsp coconut water

• 1 tsp lemon juice

• 1 tbsp coconut nectar

• 1/3 vanilla bean seeds

• 1/8 tsp vanilla extract

• 1 tbsp coconut oil

• pinch of salt

What to do:

Blend all ingredients in a blender untill smooth and pour over the top of the caramel and almonds. Place in the freezer and leave overnight.

NB:Before serving top the layered cake with with some cinnamon and cacao buckwheat crumble, or with any crumble of your choice.

Enjoy this delightful guilt free caramel layered cake!

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