Plant-Based Cocobella Recipe

Choc Salted Caramel Cheesecake

Name: Choc Salted Caramel Cheesecake
Ingredients: 1/2 cup macadamias; 1/4 cup almonds; 1/4 cup cashews; 1/3 coconut flakes; 1/2 cup soaked medjool dates; 1/4 cup cacao powder; 1 1/2 tbsp maple syrup; 3 tbsp coconut oil; Pinch of sea salt; Pinch of cinnamon; 1/2 cup raw cashews, soaked overnight; 1/4 cup cacao butter, melted; 1/4 cup coconut oil, melted; 1/2 cup maple syrup; 1/4 cup natural coconut yoghurt; Pinch of salt; 1/3 cup coconut milk; 1/2 cup salted caramel protein; 1/2 cup cacao powder

The perfect dessert combo of choc and caramel, sure to impress family and friends!

By The Blooming Foodie | Featured in Desserts

Ingredients

Base:

1/2 cup macadamias
1/4 cup almonds
1/4 cup cashews
1/3 coconut flakes
1/2 cup soaked medjool dates
1/4 cup cacao powder
1 1/2 tbsp maple syrup
3 tbsp coconut oil
Pinch of sea salt
Pinch of cinnamon

Filling

1/2 cup raw cashews, soaked overnight
1/4 cup cacao butter, melted
1/4 cup coconut oil, melted
1/2 cup maple syrup
1/4 cup natural coconut yoghurt
Pinch of salt
1/3 cup coconut milk
1/2 cup salted caramel protein
1/2 cup cacao powder

Method

Combine all base ingredients in a blender or food processor until a dough forms.
Press into a lined baking tin and place in the freezer until set.
Combine all filling ingredients (apart from the protein and cacao) in a blender and blend until smooth.
Take out half of the mixture and blend the rest with the cacao powder.
Pour chocolate layer on top of the base and place back in the freezer until set.
Repeat the same steps with the protein.
Take out of the freezer and top with your favourite treats!
Leave to thaw for 10-15 minutes before enjoying!