Raw Chocolate, Caramel and Vanilla Cheesecake

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Raw Chocolate, Caramel and Vanilla Cheesecake
Serves 12
The words 'raw' and 'cake' don't naturally sound that great together, but I can assure you that this cake is both packed with superfoods, AND worthy of any after dinner dessert binge. Made with a crunchy chocolate base, a smooth, creamy filling, a rich caramel and a sweet chocolate glaze, this cake is a fabulous alternative to sugary, processed snacks, and stores in the freezer for months!
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Prep Time
3 hr 30 min
Total Time
3 hr 30 min
Prep Time
3 hr 30 min
Total Time
3 hr 30 min
Ingredients

For the base

  1. 180g dates, soaked in water for at least 2 hours
  2. 85g rolled oats
  3. 75g raw nuts
  4. 1 tsp ground vanilla beans
  5. 1 tbs coconut oil
  6. 2 tbs cacao powder

For the filling

  1. 350g raw cashews, soaked in water for at least 2 hours
  2. 150ml almond milk
  3. 160g rice malt syrup
  4. 1 tsp ground vanilla beans
  5. 1 tbs almond butter

For the caramel

  1. 150g dates, soaked in water for at least 2 hours
  2. 1/2 tbs coconut oil
  3. 1 tbs almond butter
  4. 50ml almond milk
  5. A pinch of salt

For the chocolate layer

  1. 100g coconut oil
  2. 50g cacao powder
  3. 40g rice malt syrup
  4. 2 tbs peanut butter

For the garnish and to serve

  1. Cacao nibs and raw peanuts, to taste
Instructions

For the base

  1. Prepare a spring form cake tin by flipping the removable base upside down, greasing and lining it and securing it to the sides. This will make the cake easier to remove from the pan
  2. In a food processor, combine dates, oats, nuts, vanilla, oil and cacao, and blitz until mixture comes together but remains chunky
  3. Press base into prepared tin and place in the freezer

For the filling

  1. Combine cashews, milk, syrup, vanilla, almond butter and salt in a food processor and blend until smooth. The time required will depend on your food processor, but I had to blend my mixture for about 10 minutes until it was completely smooth
  2. Remove the base from the freezer and pour filling over it, spreading it with a spatula to ensure it's even
  3. Place mixture back into the freezer for at least 1/2 an hour

For the caramel

  1. Place dates, oil, almond butter, milk and salt into a food processor and blitz until smooth.
  2. Remove the base and filling from the freezer and spread caramel smoothly over cashew filling
  3. Place mixture back into the freezer

For the chocolate layer

  1. Place oil, cacao, syrup and peanut butter into a food processor and blitz until smooth
  2. Remove the base, filling and caramel from the freezer and pour chocolate mixture over caramel
  3. Place mixture back into the freezer for at least 2 hours to completely set

For the garnish and to serve

  1. Remove cake from the freezer 20 minutes before you're ready to serve
  2. Carefully remove cake from pan, cut into pieces and top with garnishes before serving
Sweetlancey http://sweetlancey.com/

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