Four words: Salted caramel chocolate cheesecake. Is your mouth watering yet? A deliciously sweet and chewy crust is topped with a creamy blend of cashew nuts, almond milk, and tahini. Topped with melted chocolate, this cheesecake leaves nothing to be desired. Whilst not really low in calories, it is sugar-free and full of protein and calcium. You could add a little sweetener to the filling if you want a more classically sweet dessert, but the dates and vanilla might be enough based on your preferences. The perfect amount to share with someone special, the perfect amount of decadence to let them know that they are. You have to try this salted caramel chocolate cheesecake––it’s heavenly.

Salted Caramel Chocolate Cheesecake Slices [Vegan, Gluten-Free]

Serves

2

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Ingredients

For the Base:

  • 3 ounces dates, roughly chopped
  • 1 tablespoon mixed seeds
  • 1 tablespoon tahini
  • 1 tablespoon cocoa powder, plus extra to dust

For the Filling:

  • 2 1/2 ounces cashew nuts, soaked for at least an hour
  • 7 dates, pitted and soaked for at least an hour
  • 2 tablespoons almond milk
  • 1 tablespoon tahini
  • 1/4 teaspoon vanilla extract
  • Pinch of ground sea salt

For the Topping:

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Preparation

For the Base:

  1. Add all of the ingredients together into a high-powered food processor and blend until combined. Press into the bottom of whatever pan you're using (see note).

For the Filling:

  1. In a food processor, blend all of the filling ingredients together into a thick and creamy mixture. Scoop out over the base, smooth out the top, and place in the freezer.

For the Topping:

  1. Whilst the filling is in the freezer, melt the chocolate and coconut oil over a bain-marie, stirring well. Once smooth and fully melted, remove from the heat and pour over the cheesecake filling and return to the freezer. Freeze for at least ten minutes to allow the topping to set fully.
  2. When you are ready to serve, remove from the freezer and container. Allow to defrost for around ten minutes, then using a very sharp knife, cut into two slices (tip: a sawing action works best to avoid cracking the topping), and serve!
 
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Notes

You want to “build” the cheesecakes in a container that allows you to pour in each layer, without any overflow, so do adapt this to whatever you have. I actually used a loaf tin and constructed a close-fitting edge using tin foil to give the cheesecake even(ish) sides.

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Nutritional Information

Total Calories: 924 | Total Carbs: 173 g | Total Fat: 94 g | Total Protein: 32 g | Total Sodium: 506 g | Total Sugar: 117 g (Per Serving) Calories: 462 | Carbs: 87 g | Fat: 47 g | Protein: 16 g | Sodium: 253 g | Sugar: 59 g Nutrition info does not include mixed seeds. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.