VEGAN SALTED CARAMEL CHOCOLATE CHEESECAKE

All the delicacy contained in the elements that make up this cheesecake: Chocolate base, caramel cream filling, chocolate drizzle and caramel with sea sprinkles on top! Vegan, gluten-free and sweet with dates and coconut sugar.

HERE WHY YOU WILL NOT BE ABLE TO GET ENOUGH SALTED VEGAN CHOCOLATES SUITABLE:
All the delicacy contained in the elements that make up this cheesecake! There is a chocolate base, caramel cream filling, chocolate and caramel drizzle with sea sprinkles on it (which really raises it to the next level). I really can't wait for the slices to soften before I try to dig with a fork!

Sweetened with dates and coconut sugar (+ any sweetener in chocolate that you choose to use).

It's decadent, rich and made from cashews, coconut milk and coconut oil which gives a very soft texture.

You keep it in the freezer and that means you can take out a slice anytime you like (when this happens at my house).

It's gluten-free.

Or with chocolate and caramel drizzle on it, it makes it look a little luxurious for special events or celebrations.

SOME NOTES TO YOU:
You only need a small amount to drizzle caramel and chocolate. This made it difficult to use a piping bag, instead, I added it into a small ziplock bag and used a rubber band to tighten the mixture to one corner. Make a small hole, and you're ready to go!

I already put 25g of chocolate in the recipe for drizzle. I want to add enough so that it will pipe properly and also have lots to play around. Sometimes I use it all, sometimes I put less depending on how crazy I want to go. Everything is up to you. The same thing applies to caramel.

I made two base versions, one thick and one less 1/4 thick. I prefer thicker bases, and that's the recipe I added below. But most of the photos in this post show a thicker base because the photos turned out better. I have added less than 1/4 based photo directly below so you can see a slight difference, and I will add material measurements for thicker bases here if you want.
Material for thicker pads:

2 cups raw walnuts
1 cup of dried coconut
1/3 cup of cocoa powder
9 Medjool date pitted and cut into four
(follow the same instructions as below)

Ingredients
SAUCE CARAMEL

• 1/2 cup of coconut sugar
• 3/4 cup full of canned coconut milk
• 1/2 teaspoon salt (or enough)

CHOCOLATE BASE

• 1 1/2 cup walnuts
• 3/4 cup of dried coconut
• 1/3 cup chocolate or cocoa powder
• 7 Medjool dates pitted and cut into four pieces (about half a cup, chopped)

FILLING CHEESECAKE CARAMEL

• 1 3/4 cup raw cashews, soaked in water for at least 2 hours or overnight, dried and rinsed *
• 1 cup of coconut milk full of fat
• caramel sauce (minus 1 tbsp)
• 1/3 cup of crude coconut oil, melts and at room temperature
• 2 1/2 teaspoons vanilla extract

TOPPING AND SERVING

• 1 tablespoon caramel sauce
• 25 g of vegan dark chocolate
• pinch of sea salt flakes

Steps
FOR SAUCE CARAMEL:

1. Mix all the ingredients for the caramel sauce in a pan over high heat. Stir occasionally, bring to a boil, then reduce the heat to medium to low. The mixture must still be bubbling a little.
2. Continue cooking until it thickens slightly, the color becomes darker and tastes richer. Mine usually takes around 15 minutes. Turn off the heat and let it cool. It will thicken further when cold. Set aside one tablespoon for the top of the cheesecake.

FOR CHOCOLATE BASE:

1. Cover the bottom of a 20cm round cake pan with parchment paper and spread a little oil on both sides.
2. Add walnuts to the blender and a high-speed pulse until the coarse flour is formed. Add coconut and cocoa powder and blend until blended. Add dates and blenders until everything sticks together, stop the blender and rub the sides if necessary.
3. Press the mixture evenly into the bottom of the baking pan and set aside.

TO CHARGE CHEESECAKE CARAMELS:

1. Starting with liquid, add all the ingredients to fill in a high-speed blender and blend until smooth. Scrape the sides when needed.
2. Pour the filling into the base. Tap the pan on the table to release any air bubbles. Freeze for at least 4 hours or until it is completely set.

FOR TOPING:

1. Add chocolate to a small saucepan over low heat, stir well, until it melts. Let the chocolate cool slightly.

SERVE:

1. Let the cheesecake come out of the freezer for a few minutes before removing the sides of the pan. Drizzle chocolate together with tablespoons of caramel sauce on top of the cheesecake (see the note above) and topped with peeled sea salt.
2. Use a knife dipped in hot water to make slices easier or allow it to melt until soft enough to cut. Serve or store in the freezer, allow to thaw for 10 to 15 minutes before eating.

This recipe is inspired by amylecreations

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