I have a little notebook that I carry around with me full of all the things I want to make (geeky i know right!). A salted caramel cheesecake has been top of my list for as long as I can remember. I have tried many times to make this however each time it was never quite right. I mean it seems (or i should say seemed) pretty simple; I made date caramel and added it to my cheesecake mix but it was always too grainy and not the slice of luscious caramel that I had envisaged. However I am not one to be deterred and completely unwilling to accept failure it remained at the top of my list. Luckily for me Datelicious sent me some of their gorgeous date syrup to try. This stuff is like liquid gold if you like dates ( I mean who doesn’t?). Its mellow sweetness is perfect for porridge, pancakes and of course it is the star of my epic salted caramel cheesecake. I don’t think I need to say anymore than this indulgent dessert was worth the worth and a slice of pure heavenly indulgence!
Dates offer numerous health benefits. Firstly there are jam packed with fiber most of which is insoluble fiber which has been shown to reduce levels of cholesterol as well as fight against heart disease and may even protect against some forms of cancer. They also offer a wide array of both vitamins and minerals. Dates are rich in vitamins A, K and B primarily B6. The B vitamin family plays an important role the production of new and healthy blood cells.
- 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
- Place the dates, almonds and vanilla in a blender and blend until you have a crumby mixture that is slightly sticky.
- You may need to add some water to make the mixture more doughy.
- Smooth and even layer of this date and almond crust into a prepared baking tin (I used a 10 inch circular tin).
- Place the tin in the fridge.
- Place the cashews, coconut oil, vanilla and date syrup in your blender and blend until you have a really smooth mixture.
- Add a generous pinch of sea salt to taster and blend again.
- Remove the tin from fridge and add the cheesecake layer to the base layer.
- Place in the freezer for 2-3 hours or until it has firmed up.