Raw Salted Caramel Cheesecake


(These paleo and vegan-friendly cake is refined-sugar, dairy, gluten and egg free).


  • Round cake tin
  • Food processor

  • Base:

  • 2 tbsp coconut oil, melted
  • 1 cup of raw Almonds
  • 1 cup of coconut shreds
  • 2 tbsp of raw cacao powder
  • 5 dates (seeded & soaked)

  • Salted Caramel Cream layer:

  • 10 dates (seeded & soaked)
  • 2 cups of cashews (soaked overnight)
  • 1/3 cup coconut oil, melted
  • 1 tsp Himalayan salt (can add more depending on taste)
  • 1 tsp vanilla powder or essence
  • 1 cup of coconut milk

    Chocolate icing layer:

  • 1/3 cup of cacao powder 
  • 1/4 cup coconut oil, melted
  • 2 tbsp coconut nectar (or honey) 
  • 2 tbsp warm water

  • Method:

    1. Soak the cashews in filtered water and cover for 6-8 hours. Drain and rinse.

    2. Base: pulse all of the ingredients in a food processor until it is the consistency of wet sand. Press evenly into the tin.

    3. Caramel layer: place the dates and cashews in a food processor and puree. Add all other ingredients and blend until very smooth. Spread the caramel evenly onto the base.

    4. Chocolate layer. In a bowl, mix the coconut oil and warm water to thin the oil. Slowly incorporate the cacao and coconut nectar until reaching an even consistency. Smooth the chocolate over the caramel layer.

    5.  Cover the tin and put in freezer to set. This will take at least 4-5 hours, it is best to leave overnight.

    6. Remove the cake from the freezer to soften a little for 5 minutes before cutting, and serve in small slices as it is quite rich. Any leftover cake will keep in the freezer for up to 3 weeks. 

    Serves: 10

    Preparation time: 45 minutes, plus soaking and setting times

    The Editorialist © 2018