Who doesn’t love anything salted caramel flavoured? This delicious dessert gives you all that yummy flavour with none of the guilt. It’s packed full of healthy fats and natural sugars, so it’s perfect for anyone gluten free, refined sugar free or vegan. Make it for any kind of celebration or get together, or if you’re trying to impress your friends. I’ve added buckwheat groats to the base in this recipe to give it a wonderful biscuity crunch. The saltiness of this recipe is moderate, if you like a more salted caramel flavour sprinkle some flaked salt over the top at the end. IngredientsBase

• 1 Cup of raw almonds
• 12 Medjool dates
• ¼ cup of buckwheat groats
• 1 Tbsp coconut oil
• ½ Tsp Himalayan salt

Cheesecake layers

• 3 ½ Cups of cashews
• ½ Cup of maple syrup (or any other liquid sweetener)
• ½ Cup of melted coconut oil
• 1 Tbsp of cacao
• 8 Medjool dates

Topping

• 1 x Loving earth caramel bar
• 1/3 Tsp Himalayan salt
• Flaked Himalayan salt (optional)

Method

• In two separate bowls soak the cashews and the pitted medjool dates in filtered water over night (or at least 8 hours).
• Put all the ingredients for the base into a food processor and mix until the mixture starts to bind together – if it’s not binding add a tiny amount of water. Then in a spring-loaded tin add the base mixture and press it down into the tin. Smooth the top of the base and put it in the freezer.
• Drain and rinse the cashews. Add the cashews, maple syrup and coconut oil to a high-powered blender or food processor and mix until smooth. Remove half of the cheesecake mixture and set it to one side.
• To make the caramel layer drain the dates and add them to the remaining cheesecake mixture in the blender, blend again until smooth. Remove the tin from the freezer and add the caramel layer to the tin. Smooth the top and then allow to set in the freezer.
• Add the remaining cheesecake mixture back into the blender and add the cacao. Mix until combined and then add the chocolate layer on top of the caramel layer. Smooth and allow to set in the freezer for 4 hours or longer.
• After 4 hours remove the cheesecake from the freezer.
• In a bowl over simmering water melt the caramel bar, add the salt and mix until the salt has dissolved.
• Remove the cheesecake from the tin. Drizzle the salted caramel sauce over the top. Place in the fridge and allow to fully thaw for about 1 hour before you want to serve the cheesecake.

Blog lovingly provided by Katy at The Nourishing Concept.

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