Name: Salted Caramel & Chocolate “Cheesecake”
Prep time: 20 min
Total time: 320 min
Ingredients: 1/2 cup lemon juice (2 large lemons); 3 cups cashews (soaked 4 hours in water); 1/2 cup + 2 Tbsp. maple syrup; 1 Tbsp. Organic SunButter Sunflower Butter; 1 Tbsp. date paste; 3/4 cup Nutiva Refined Coconut Oil; 1 Tbsp. pure vanilla extract; 1/8 tsp. Redmond Real Salt Sea Salt; 1 cup Bob’s Red Mill Hazelnut Meal/Flour; 1-1/2 Tbsp. cacao powder; 1 Tbsp. Nutiva Refined Coconut Oil (or vegan butter); 2 Tbsp. date paste; 1/4 tsp. Redmond Real Salt Sea Salt; 1/4 tsp. vanilla extract; 2 Tbsp. Organic SunButter Sunflower Butter; 2-½ Tbsp. cacao powder; 2 Tbsp. maple syrup; 1 Tbsp. Nutiva Refined Coconut Oil

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.

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Salted Caramel & Chocolate “Cheesecake”

Prep Time 20 minutes

Chill Time 5 hours

Total Time 5 hours 20 minutes

Servings 16 slices

Calories 256 kcal

Author Liana Werner-Gray

Ingredients

Cashew cheezecake

1/2 cup lemon juice 2 large lemons
3 cups cashews soaked 4 hours in water
1/2 cup + 2 Tbsp. maple syrup
1 Tbsp. Organic SunButter Sunflower Butter
1 Tbsp. date paste
3/4 cup Nutiva Refined Coconut Oil
1 Tbsp. pure vanilla extract
1/8 tsp. Redmond Real Salt Sea Salt

Crust

1 cup Bob’s Red Mill Hazelnut Meal/Flour
1-1/2 Tbsp. cacao powder
1 Tbsp. Nutiva Refined Coconut Oil or vegan butter
2 Tbsp. date paste
1/4 tsp. Redmond Real Salt Sea Salt
1/4 tsp. vanilla extract

Topping

2 Tbsp. Organic SunButter Sunflower Butter

Chocolate sauce

2-½ Tbsp. cacao powder
2 Tbsp. maple syrup
1 Tbsp. Nutiva Refined Coconut Oil

Instructions

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.

Recipe Notes

Melted chocolate chips can be used instead of chocolate sauce as prepared above.

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Nutrition Facts

Salted Caramel & Chocolate “Cheesecake”

Amount Per Serving

Calories 256 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g20%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Sodium 35mg1%

Potassium 256mg7%

Carbohydrates 21g7%

Fiber 3g12%

Sugar 10g11%

Protein 7g14%

Vitamin A 6IU0%

Vitamin C 3mg4%

Calcium 40mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.