Vegan Caramel Chocolate Cheesecake

Vegan Caramel Chocolate Cheesecake

Ingredients:

BASE:
1 cup almonds
1 cup coconut flakes
1 cup medjool dates, pitted
pinch fo salt

CHEESECAKE:
3 cups raw cashews, soaked for 3-6 hours
3/4 cup maple syrup
1 1/2 cups almond milk
2 tsp vanilla bean paste
4 tbsp natural peanut butter
3/4 cup melted coconut oil

CARAMEL:
1 1/2 cup dates, pitted & soaked in boiling water for 1 hour
2 tbsp almond butter
1/2 cup maple syrup
1 tsp vanilla bean paste
1/2 tsp pink salt ---

COOKIE DOUGH BALLS:
1/4 of the caramel mixture
3 tbsp coconut flour
3-4 tbsp almond meal (more if needed)

Melted Vegan Choc:
1/2c melted coconut oil
1/3c-1/2c @morlife_ cacao powder
1/4 cup maple syrup
Pinch of salt

Decorations:
Crushed Roasted Peanuts
Crushed Pistachios

Directions:

To make the base, pulse/blend the almonds, coconut and salt until a fine meal forms. Add the dates and continue to blend until it begins to stick together into a dough. Press into a small-medium springform cake tin and freeze.

Prepare the caramel by blending the dates (drain them from any water first), almond butter, maple syrup, vanilla bean and salt in a high powered food processor until a smooth and thick caramel forms. Set aside in a bowl.

For the cheesecake layer, simply blend everything apart from the coconut oil in a high powered blender until smooth and creamy. Add the coconut oil last and continue to blend until no lumps remain.
Pour the cheesecake filling over the base. Reserve 1/4 of the caramel in a separate bowl (for decorating later) and evenly distribute the rest of the caramel around the cheesecake using a spoon, pressing it in to the cake as you go (I like to place it around in chunks). Flatten the top of the cheesecake before placing it back in the freezer to freeze overnight.

To decorate the cake, simply combine the cookie dough ball mixture together in a bowl until a dough forms. Add more almond meal if needed. Roll into balls and decorate the cake as you wish.
Finish with melted vegan chocolate (simply whisk those ingredients together), crushed nuts & edible flowers.

TIP: ** Slice the cake after you have allowed it to defrost for 10 minutes and remove it from the springform pan. Keep any un-eaten slices in the freezer and defrost as you need.