Salted caramel cheesecake {Vegan, Raw, Paleo, Sugar free}
Recipe type: Dessert
  • ½ cup almonds
  • ½ cup dates
  • 1 tsp vanilla
  • 2 cups cashews soaked overnight
  • ½ cup unsweetened almond milk
  • ¼ cup + 1 tbsp Datelicious date syrup
  • ½ cup coconut oil melted
  • ½ tsp vanilla
  • Sea salt
  1. Place the dates, almonds and vanilla in a blender and blend until you have a crumby mixture that is slightly sticky.
  2. You may need to add some water to make the mixture more doughy.
  3. Smooth and even layer of this date and almond crust into a prepared baking tin (I used a 10 inch circular tin).
  4. Place the tin in the fridge.
  5. Place the cashews, coconut oil, vanilla and date syrup in your blender and blend until you have a really smooth mixture.
  6. Add a generous pinch of sea salt to taster and blend again.
  7. Remove the tin from fridge and add the cheesecake layer to the base layer.
  8. Place in the freezer for 2-3 hours or until it has firmed up.
If you don't have date syrup you can use maple syrup but you made need to use slightly more.
Recipe by The Good Food Goddess at