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Mini Salted Caramel Cheesecakes

For the Base:
340g raw almonds
12 Medjool dates
85g of buckwheat groats
1 Tbsp RAW coconut oil
½ Tsp Himalayan salt

For the Cheesecake:
500g of cashews
170g of RAW honey
170g of melted RAW coconut oil
Freeze dried raspberries
1 Tbsp of cacao
8 Medjool dates

For the Salted caramel Topping:
340g soft Medjool dates
1/4 teaspoon fine sea salt
1 teaspoon fresh lemon juice
1/4 cup almond milk
1 Tablespoon coconut oil

In two separate bowls soak the almonds and the cashews in filtered water over night (or at least 8 hours).

Put all the ingredients for the base into a food processor and mix until the mixture starts to bind together – if it’s not binding add a tiny amount of water. Then in a spring-loaded tin add the base mixture and press it down into the tin. Smooth the top of the base and put it in the freezer.

Drain and rinse the cashews. Add all the cheesecake ingredients apart from the freeze dried raspberries into a blender or food processor and mix until smooth. Stir through the freeze dried raspberries.

Remove the tin from the freezer and add the cheesecake layer to the tin. Smooth the top and then allow to set in the freezer.

To make the salted caramel, add all the ingredients into a blender and blend until very smooth.

Remove the cheesecake from the tin, cut into squares and top with a spoonful of salted caramel, fresh fruit and freeze dried raspberries.


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