Here’s a showstopping treat to serve to friends and family on a warm afternoon. Drizzle a decadent cacao-maple chocolate sauce over a creamy dairy-free cheesecake assembled with cashews, refined coconut oil, maple syrup and sunflower butter. The refined coconut oil is flavorless and odorless so it doesn’t overpower while assuring that the no-bake cake sets perfectly. The Sunflower butter is cleverly combined with dates creating a natural caramel flavor. And because it’s vegan, gluten-free and bursting with superfoods, everyone can enjoy a bigger, brilliant slice.
Salted Caramel & Chocolate “Cheesecake”
- 2 Tbsp. Organic SunButter Sunflower Butter
- 2-½ Tbsp. cacao powder
- 2 Tbsp. maple syrup
- 1 Tbsp. Nutiva Refined Coconut Oil
Lightly grease 9-inch pie dish with vegan butter or coconut oil.
In large bowl, combine all crust ingredients and mix well. (Note: Dough should have consistency of coarse sand.)
Press crust dough evenly into bottom of pie dish. (Note: Do not go up sides of dish.)
In blender, combine all cashew cheezecake ingredients; blend on high until smooth. (Note: A high-speed blender works best.)
Pour mixture onto crust and jiggle to remove any bubbles.
In separate bowl, whisk together all chocolate sauce ingredients until well combined, thick and smooth.
Add small dollops of sunflower butter and drizzle chocolate sauce onto cheezecake.
Refrigerate at least 5 hours or overnight to set.
Store in refrigerator up to 7 days.
Melted chocolate chips can be used instead of chocolate sauce as prepared above.
Add the ingredients to your cart to make this chill cheezecake!