Raw vegan cheesecake with salted caramel topping

The cheesecake I prepared today is child's play, and I'm not exaggerating! It is ridiculously easy, and the result is amazingly good. You need a good food processor and quality ingredients. I chose Alevia products, to which I have been loyal for some time. A long time.

This wonderful dessert can be a nutrient-packed snack, a delicious dessert suitable for special occasions, or simply a treat for your loved ones. Those who love the sweet-salty combination will love me once they taste this delight.

Let's get to work, as it's 11 o'clock and I have guests coming tonight 😋.

For the crust we need: 150 gr hazelnuts, 100 gr dates, 80 gr coconut, and a pinch of salt. For the cream: 450 gr cashews, 1 cup of water, 180 gr maple syrup, 120 gr coconut oil, juice from 1/2 lemon, vanilla, and a pinch of fine salt. The salted caramel will be made following the recipe already posted on the blog here.

You will need to soak both the hazelnuts and the cashews beforehand (at least 8 hours). In case you forgot to do so, you can soak them by placing them in hot water for one hour.

To make the crust, we must put all ingredients in the processor and pulse them. Don't process them too much! I personally prefer to find a crunchy piece of hazelnut here and there. We spread the crust evenly in a round cake tin and put it in the freezer.

We make the cream by putting the soaked cashews in the processor and blending until a fine paste is formed. Add the rest of the ingredients and mix well, taking care that nothing remains lumpy. We take out the tin with the crust and pour the obtained cream over it.

We put it back in the freezer, letting it set for 3-4 hours.

We take the cheesecake out of the freezer and pour the salted caramel over it. We must move quickly because, in contact with the frozen cashew cream, it becomes difficult to shape. Decorate with coarse salt and hazelnuts. Keep the cheesecake in the freezer and put it in the fridge 15-20 minutes before serving.

Sweet cravings 🥧!