Salted date caramel cheesecake with almonds

Prep Time 35 minutes
Cook Time 10 minutes
Servings 9 servings
Start with a crust made from soft medjool dates and crunchy, lightly roasted almonds. Then, add some vegan caramel made with dates, almond butter and sea salt, dusted with chopped almond for some crunch. And the finishing touch? A creamy layer made with cashews, almonds and spices. Put it all together and you've got a vegan cheesecake that's surprisingly easy to make and oh-so delicious.
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Crust

Ingredients

Directions

  1. Preheat the oven to 300°F.
  2. Spread the almonds on a baking sheet covered with parchment paper or a silpat and bake from 10 minutes, stirring regularly so that they don't burn.
  3. Remove the almonds from the oven and let cool.
  4. In the bowl of a food processor, pulse the roasted almonds with the pitted dates to make a paste.
  5. Cover an 8" square pan in parchment paper and spread the date and almond mixture on the bottom of the pan. Press evenly with your fingers. Reserv.

Salted date caramel

Ingredients

Directions

  1. Soak the pitted dates in hot water for 10 minutes. Drain and press the excess water out of them.
  2. Put the dates, almond butter, coconut oil, almond milk and salt into the bowl of a food processor and mix until smooth.
  3. Pour the 'caramel' onto the almond & date crust and spread to form an even layer with a spatula.
  4. Dust with chopped almonds and put the pan in the refrigerator while you prepare the cashew cream.

Almond and cashew cream

Ingredients

  1. 2 cups of soaked 
  2. 1/2 cup and 2 tablespoons of homemade almond milk
  3. 1/3 cup of melted 
  4. 3 tablespoons of 
  5. 1/3 cup of 
  6. 1 teaspoon of vanilla extract
  7. 1/2 teaspoon of ground cinnamon (optional)

Directions

  1. Rinse and drain the pre-soaked cashews
  2. Mix the cashews in a blender or food processor until smooth and creamy. Add the rest of the ingredients and mix until totally smooth. Be patient, it can take awhile.
  3. Take the pan out of the fridge and pour the cashew cream over the caramel-almond layer and even out with a spatula.
  4. Lightly tap the bottom of the pan on the counter to make any air bubbles rise.
  5. Put the pan in the fridge for at least 8 hours
  6. Take the pan out of the fridge 30 minutes before serving. Keep leftovers refrigerated.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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