5 from 1 vote
Caramel Cheesecake with a nutty pecan crust topped with chocolate date caramel is the perfect guilt free fall dessert. Vegan, Paleo, Gluten-Free, Raw and Refined Sugar Free. Dessert doesn't get any better than this!
Caramel Cheesecake {Clean Eating, Paleo, Vegan} & Giveaway!
Prep Time
20 mins
Total Time
20 mins
 
Caramel Cheesecake with a nutty pecan crust topped with a creamy cheesecake layer and mousse like chocolate date caramel is the perfect guilt free fall dessert. Vegan, Paleo, Gluten-Free, Raw and Refined Sugar Free. Dessert doesn't get any better than this!
Course: Dessert
Cuisine: Vegan
Servings: 12 slices
Calories: 366 kcal
Author: Vicky BERMAN
Ingredients
For the Crust:
  • 1.5 cup pecans
  • 12 dates
For the Filling
  • 2 cups raw cashews soaked in boiling water for 2 hours, rinsed and drained
  • 1/4 cup + 2 tablespoons maple syrup
  • 1/2 cup full fat coconut milk
  • 1/4 cup almond butter
  • 1/4 cup melted coccnut oil
For the Caramel Topping
  • 1 cup pitted dates about 20
  • 1/2 - 3/4 cup coconut milk
  • 1 teaspoon cacao powder
Instructions
  1. In a food processor pulse the pecans and 12 dates until crumb like sticky texture forms.
  2. Pat the mixture into the bottom of a spring form pan.
  3. In a high powered blender combine cashews, maple syrup, coconut milk, coconut oil and almond butter until smooth (3-5 minutes).
  4. Top the pecan crust with the cheesecake mixture.
  5. In the blender combine 1 cup dates and 1/2-3/4 cup coconut milk. Blend until completely creamy and smooth adding more coconut milk as needed.
  6. Top the cheesecake with half of the date caramel, using a spoon to swirl it on top.
  7. Mix a bit of the remaining date caramel with cacao powder for a more chocolate like caramel topping. Dilute with a bit of coconut milk as needed to thin it out. Swirl on top of cheesecake.
  8. Reserve remaining date caramel for eating with the cheesecake.
  9. Freeze for 2-4 hours, and serve with a sprinkling of coarse sea salt (optional).