Monday, 7 October 2013

Raw chocolate caramel cheesecake

Another cake! Yep. I love making these delicious raw creations! Full of nutritionally dense ingredients, this cake tastes naughty but doesn't have any nasties in it that you get with traditional cheesecakes.
It is dairy free, gluten free, egg free, grain free, refined sugar free and vegan friendly!
The cake has a slight banana taste to it, if you're not a fan of banana's omit them and add another cup of cashews (preferably soaked) and increase the coconut oil to 1/2 cup.

For best results, use a spring form pan. You can line it if you like.

1 cup walnuts
1/2 cup hazelnuts
1/2 cup macadamia nuts (or almonds)
1 cup dates
1 tablespoon cacao
big pinch of sea salt flakes

Process all ingredients in food processor until ingredients stick together when pressed. 
Put into spring form pan, pressing down to make a firm base layer, going up the side of the pan slightly.  Put in freezer to set while making the cheesecake.

2 Bananas
1/4 cup coconut oil, melted
1 cup cashews
1 cup macadamia nuts
1/4 cup rice malt syrup
1 teaspoon vanilla
1/3 cup cacao
1/2 cup coconut cream

Blend all ingredients in food processor until smooth. Pour on top of base, and put in freezer to set for 1-2 hours.

Caramel sauce
1 cup medjool dates, soaked (discard water before use)
1 teaspoon mesquite powder (optional)
1 tablespoon almond butter
2 tablespoons coconut cream

Blend all ingredients until smooth. Pour on top of cheese cake, smooth out top. Return to freezer to set for 4 hours, or overnight.
Cut with a hot knife while still frozen. Allow to soften a little before eating...if you can wait.
Top with raw cacao nibs. Nom nom nom.