Raw Vegan Cheesecake with Salted Caramel
Automatically translated from Romanian. See the Romanian original
A raw vegan cheesecake with a crunchy hazelnut, date, and coconut crust, a smooth cashew cream, and a salted caramel topping.
Ingredients
Method
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Soak the hazelnuts and cashews for at least 8 hours beforehand (or, if you forgot, soak them in hot water for one hour).
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For the crust, put all the ingredients into a food processor and pulse, without over-processing, so you can keep some crunchy pieces of hazelnut.
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Spread the crust evenly into a round cake pan and place it in the freezer.
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For the cream, put the soaked cashews into the food processor and blend until a smooth paste forms.
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Add the rest of the ingredients for the cream and mix well, making sure there is nothing grainy left.
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Take the tray with the crust out and pour the resulting cream over it.
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Place it back into the freezer and let it freeze for 3-4 hours.
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Remove the cheesecake from the freezer and quickly pour the salted caramel over the top while it is still easy to spread.
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Decorate with coarse salt and hazelnuts.
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Keep the cheesecake in the freezer, then move it to the refrigerator 15-20 minutes before serving.
The story behind this recipe
The cheesecake I prepared today is child's play, and I'm not exaggerating! It is absurdly 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 snack full of nutrients, 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 too after they taste this madness.
Let's get to work, because it's 11 o'clock and I have guests coming over tonight 😋.
For the crust, we need: 150 gr hazelnuts, 100 gr dates, 80 gr coconut, a pinch of salt.
For the cream: 450 gr cashews, 1 cup water, 180 gr maple syrup, 120 gr coconut oil, the juice from 1/2 lemon, vanilla, and a pinch of fine salt.
We will make the salted caramel using the recipe already posted on the blog [here](https://anamariagateste.blogspot.com/2020/03/caramel-sarat-de-post.html?m=1).
We must soak both the hazelnuts and the cashews beforehand (for at least 8 hours). In case you forgot to do this, you can soak them by placing them in hot water for an hour.
To make the crust, we must put all the ingredients in the food processor and pulse them. Do not process them too much! I personally prefer to find a crunchy piece of hazelnut here and there. Spread the crust evenly in a round cake pan and put it in the freezer.
We make the cream by putting the soaked cashews in the food processor and blending until a smooth paste forms. Add the rest of the ingredients and mix well, being careful that nothing grainy remains.
Take out the tray where we put the crust, and pour the obtained cream over it.
Put it back in the freezer, letting it freeze for 3-4 hours.
Remove the cheesecake from the freezer, and pour the salted caramel on top. 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 place it in the refrigerator 15-20 minutes before serving.
Sweet cravings 🥧!
