Raw Salted Caramel Cheesecake with Chocolate Ganache

Salted Caramel Cheesecake with Chocolate Ganache
Salted Caramel Cheesecake with Chocolate Ganache

Salted Caramel is a delicious flavour on it own. But spread some silky Chocolate Ganache on top with a sprinkle of Himalayan Pink Salt and it’s next-level amazing. The Mesquite Powder in the filling is what gives this cake the Caramel flavour, so be sure not to omit it.
A healthy Cheesecake is perfect for celebrating every occasion. I hope you enjoy!

Raw Salted Caramel Cheesecake with Chocolate Ganache

Crust:
1/2 Cup (70g) Macadamias
1/4 Cup (40g) Almonds
1/4 Cup (20g) Desiccated Coconut
1 Cup (210g) pitted Medjool Dates
1/2 tsp Vanilla Bean
pinch of Himalayan Pink Salt

Line the base of cake tin with baking paper (preferably spring-form tin for easy removal).
In a food processor, add the Macadamia and Almonds and process until broken down into small pieces. Add the Coconut and pulse to combine. Add the Dates, Vanilla Bean, and Salt to the food processor and process until combined. Transfer the crust mixture to the cake tin and gently spread it out with your fingers before pushing it down very firmly. Set aside.

Filling:
2 Cups (270g) Raw Cashews, soaked overnight
1/2 Cup (100g) pitted Medjool Dates (I soaked and peeled mine, but it isn’t necessary)
1/4 Cup Coconut Nectar
1/2 Cup Water
1 Tbsp Mesquite Powder
1/2 tsp Vanilla Bean
1/8 tsp Himalayan Pink Salt
1/3 Cup melted Coconut Oil

Rinse the soaked Cashews well and add them to a high-powdered blender along with the Medjool Dates, Coconut Nectar, Water, Mesquite Powder, and Salt. Blend until smooth.
Add the melted Coconut Oil to the filling and blend again to combine.
Pour the filling into the cake tin and smooth out the top. Gently tap it on the bench to remove any air bubbles and place in the freezer to set for at least 4 hours.

Chocolate Ganache:
3/4 Cup melted Coconut Oil
80g Medjool Dates (I soaked and peeled mine)
1 Tbsp Almond Butter
3 Tbsp Cacao Powder
1/2 Cup Water

Blend all ingredients in a high-powered blender until smooth. Spread over your cheesecake when ready to serve. Let the cheesecake soften at room temperature for a few minutes before enjoying.

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