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Who can resist salted caramel anything? Especially when it’s full of healthy fats, fibre while being both vegan AND gluten-free! Not to mention it’s in the form of a cheesecake. Are you drooling yet?
This salted caramel tahini cheesecake recipe is:
Vegan
Gluten-free
Dairy-free
Soy-free
High in fibre
Full of healthy fats
And tastes creamy and heavenly!
R E C I P E
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For the base:
1 cup (100g) ground almonds
1 cup (100g) oat flour (use gluten-free if you’re allergic)
1/4 tsp salt
1/4 cup (4 tbsp) coconut oil, melted
1 tbsp date nectar
For the filling:
2 cups (300g) raw cashews – soaked overnight or for 8 hours
1/4 cup (4 tbsp) tahini
1/4 cup (4 tbsp) coconut, melted
1/4 cup (4 tbsp) date nectar
1/4 cup (4 tbsp) milk of choice
1/4 tsp salt
1 tsp vanilla extract
D I R E C T I O N S
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To make the base – mix together the ground almonds, oat flour, and salt. Add in the melted coconut oil and date nectar. Mix until well combined.
Press mixture into an 8″ cake tin covered with parchment paper. Place in the freezer to set while you make the filling.
To make the filling – drain and rinse the cashews, then place them in a food processor or high power blender (I used my Optimum 9400 http://bit.ly/28J78yq) along with the rest of the filling ingredients.
Blend on high until completely smooth
Transfer the mixture on top of the base and smooth over.
Top with more tahini and date syrup, then place in the freezer for at least 4 hours to set.
Enjoy!
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Website
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Head over to my website for many more healthy recipe http://nadiashealthykitchen.com
Music – Not Too Cray by Huma-Huma (YouTube Audio Library) http://bit.ly/The-Audio-Library
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