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Vegan Cheesecake With Salted Caramel Dessert Sauce

by Christelle Welch
Vegan Cheesecake With Salted Caramel Dessert Sauce

Easy Vegan Cheesecake with Salted Caramel Dessert Sauce This super-fancy cheesecake looks very much like a "real" one that does not believe it, as it is very easy! Raw and gluten free!

INGREDIENTS
For the Crust:

  • 1 cup (80g) Dried Dessicated Coconut
  • 1 cup (150g) Macadamia Nuts
  • 1/2 cup (88g) Pitted Medjool Dates (Packed)*
  • For the Cheesecake Filling:
  • 1/4 cup (60ml) Fresh Squeezed Lemon Juice
  • 1 tsp Vanilla Extract
  • 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)
  • 3/4 cup (180ml) Water
  • 3/4 cup (180ml) Maple Syrup
  • 1/2 cup (120ml) Coconut Oil (Melted)
  • For the Salted Caramel Fudge Sauce:
  • 1/2 cup (120ml) Maple Syrup
  • 1/2 cup (120ml) Coconut Butter (Melted)*
  • 1/2 tsp Sea Salt
  • 1 tsp Vanilla Extract

For Decorating:

  • Sea Salt
  • Macadamia Nuts

INSTRUCTIONS

  1. Spray an 8-inch circular spring shape with a non-stick layer and tie the bottom with the baking paper. Aside.
  2. Add macadamia nuts, dates and dried coconut to the food processor and treat them until they begin to form in a sticky paste. The turning begins and continues until the lump starts in the sticky plugs. Transfer to a spring shape and smooth at the base of the cake. Use the back of the spoon to push it into a clean, flat layer. Place in the fridge to adjust.
  3. Take the soaked cashew nut and pour it into the mixer bowl. Add water, maple syrup, melted coconut oil, lemon juice, vanilla extract and mix everything until smooth. Stop and give the blender a break if necessary, because this large size makes you distinctly pour this on the macadamia crust and smooth it with a spoon back. Return to the freezer for full preparation - about 4-6 hours.
  4. When the cheese cake is completely removed, remove it from the shape of the spring and place it on top of the cake holder.
  5. Place the melted coconut butter, maple syrup, vanilla extract and sea salt in a bowl and stir it together in caramel sauce. Spread it over the top of the cheesecake, work quickly, where the sauce becomes thick and touches the cold cheese pie fairly quickly.
  6. Decorate the cheese cake with sea salt spray and some macadamia nuts.
  7. Let the cheese melt for at least 30 minutes at room temperature before serving.
  8. Once the cheese pie has melted, keep it in a freezer or refrigerator.

To get the full recipe visit original recipe: lovingitvegan
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