A couple of things to note about this cake. It comes together pretty quickly, but there is a bit of time-consuming prep work. It’s best to make this the night before, so soak your cashews in the morning or afternoon and then make the cheesecake the night before the day you want it ready. Also – the whipped cream topping is optional, but makes a nice addition. If you want to add it, be sure to throw a can of full fat coconut milk in the fridge the night before the day you want the cake as well.
Caramel Cheesecake [Vegan, Gluten-Free]
- 12 dates, soaked in warm water for a few minutes & pitted
- 2-4 tbsp of maple syrup (I used 2, if you prefer things sweeter, use 4)
- 2-4 tbsp of water (if you use 2 tbsp of maple syrup, use 4 tbsp of water and vice versa)
- 1 tsp of lacuma powder (optional – use it if you have it, if not, it’s ok!)
- 1 cup of cashews, soaked for 4-8 hours (if you’re pressed for time, 4 will work if you have a powerful blender)
- 1/4 cup of cacao powder
- 2 tbsp of maple syrup
- 1/3 of a cup of coconut milk (any non-dairy milk will work, but coconut adds to the creaminess of the filling)
- 1 vanilla bean, cut open & scraped
- 4 dates + 2 tbsp of the caramel sauce
- 1/4 cup of pecans
- 1/4 cup of almonds
- Throw all of the ingredients in your food processor and blend until it turns into a thick, gooey-looking sauce. Set aside until you are ready for it (you’ll probably have a bit leftover so feel free to sample!)
- Drain and rinse your cashews. Put them in your blender along with the rest of the ingredients and blend until it becomes thick & creamy (get all of the lumps out). Set aside until it’s needed.
- Put all of the ingredients in a food processor and process until the mixture sticks together.
- I took a bit of coconut oil and greased a 6-inch spring form pan (any small cake pan will work and you can line with parchment paper if you prefer). Start by putting the crust on the bottom of the spring form pan. Take half of the chocolate filling and put it on the crust. Put this in the freezer for about 10 minutes. Take your cake pan out of the freezer and spread out as much of the caramel sauce as you’d like for the middle layer (I used most of it). Now put the pan back in the freezer for 20-30 until the caramel hardens. Remove the pan from the freezer and spread the rest of the chocolate filling on top. Allow this to set in the freezer overnight.
- The next day, carefully take your coconut milk can out of the fridge (don’t shake it), remove the lid and scoop out the hard cream that formed at the top (try to only get the cream and not the water below). Put the cream in a mixing bowl, beat it with an electric mixer, adding a bit of agave as you beat the mixture until it becomes fluffy whipped cream. Take your cheezecake out of the freezer and add the coconut whipped cream and place in the fridge until ready to eat.