Raw Salted Caramel “Cheesecake”



Can you believe this dish is totally raw?! I discovered it recently on my anniversary and I'm ready to make another batch! It's layered with rich, yet delicate flavors that may remind you of a Reese's butter cup when you eat it with a spoon of peanut butter (or sunflower butter, which reminds me of peanut butter).
Crust:
1 c raw almonds (soaked overnight, drained and rinsed)    
1 ½ c raw walnuts  (soaked overnight, drained and rinsed)                                                                   
½ tsp sea salt                                                                                                                                    
½ c pitted baking dates (soaked in hot water for about 15 minutes to soften then drain)                
½ c desiccated coconut                                                                                                                   
pinch of cinnamon                                                                                                                                  
1 Tbsp cacao nibs                                                                                                                             
Tbsp cacao powder
Filling:
 2 ½ c raw cashews (soaked 3 hours, drained and rinsed)
¾ c pitted baking dates (soaked as above)
½ c coconut nectar (or yacon syrup)
 1 c coconut oil (melted)
¼ c tahini
2 inch vanilla bean (scoop from the bean)                                                                    
½ c filtered water                                                                                                                                
1 c coconut oil                                                                                                                                    
1 Tbsp cacao powder                                                                                                                      
1 Tbsp cacao nibs
pinch of sea salt
Topping:
½ c cacao powder                                                                                                                            
2 tsp cacao nibs                                                                                                                              
½ c coconut oil                                                                                                                                  
2 tsp coconut sugar                                                                                                                  
pinch of sea salt to taste
Helpful Tools:
1. Food processor - Use a quality one like Magimix, it will last you.
2. Springform pan or silicone mold - You can use an (8") springform pan, (12") springform pan or a non-stick silicone mold for tartlets.

Directions:
1. Crust: Process the nuts into small pieces with the salt in a food processor. Blend. Slowly add dates, desiccated coconut, cinnamon, cacao nibs, cacao powder, blend. Press crust into the bottom of a springform pan or non-stick mold and place in freezer until needed.

2. Filling: Blend all ingredients in your blender/food processor until it blends to a smooth creamy mix. Pour onto the crust in the dish and place in the freezer for about two hours until it's firm. 
3. Topping: Over low-medium heat, melt coconut oil with coconut sugar, add cacao powder, cacao nibs. Add pinch of salt to taste. 
4. Freeze: Let it sit for at least an hour and it's ready to serve. 
5. Salt and Nut Butter: Just before serving this decadent treat, warm up a new batch of cacao topping to drizzle over your slice, then  give it a sprinkle with sea salt.  Don't forget to add a small spoon of peanut butter or sunflower butter on your plate to fully enjoy your raw salted caramel cheesecake experience!
Serve with your favorite nut milk and enjoy your sweet and nutty indulgence!
If you cut small slices, this dish will last you up to 3 months when storing it in the freezer. 
Have you tried a raw dessert before? What's your favorite? 
Xoxo, KK

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