Caramel Cheesecake

This recipe has been adapted from Downshiftology

Makes two 4-inch cheesecake

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Ingredients

Crust:

• 1/4 cup raw almonds

• 1/4 cup shredded coconut

• 2 mejdool dates

• 1/2 tbsp coconut oil, liquified

Filling:

• 1 1/2 cup cashews previously soaked in boiling water for 30 minutes - drain and rinse

• 1/4 cup water

• 2 tbsp maple syrup

• 2 tbsp coconut oil, liquified

• juice of 1 lemon

• 1 vanilla bean, scraped

Caramel:

• 13.5 oz coconut milk, full fat

• 1/2 cup coconut sugar

• 1/2 tsp sea salt

• 1 tsp coconut oil

• 1 tsp vanilla extract

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Instructions

Crust: 

1. Line the base of your molds with baking paper.

2. Place all crust ingredients into a food processor and process until the mix sticks together.

3. Pour the crust mixture into the molds and use your fingers to flatten it. You can also use parchment paper to help flatten if your fingers get sticky.

4. Place it in the freezer.

Filling: 

1. Drain cashews and place them in a blender. Add all ingredients except coconut oil. Blend on high for two to three minutes or until creamy. When you reach desired consistency add coconut oil and pulse a couple of times.

2. Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles. Freeze the cheesecake for at least 4 hours before serving.

Caramel:

1. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.

2. Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.

3. Simmer for 20-30 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.

4. Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract.

5. Refrigerate in a sealed glass jar before pouring it over the cheesecake.

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