Raw Caramel Cheesecake

Chocolate Base:
  1. 2 tbsp coconut oil, melted
  2. ½ cup medjool dates, soaked in hot water for 5 minutes
  3. ½ cup desiccated coconut
  4. ½ cup almonds
Caramel Filling:
  1. ¾ cup cashews, soaked for at least an hour
  2. ¼ cup macadamia, soaked for at least an hour
  3. 2/3 cup coconut milk
  4. 2 ½  tbsp pure maple syrup
  5. 2 ½  tbsp coconut oil, melted
  6. 1/2 tbsp tahini
  7. 2 tsp mesquite
  8. 1 tsp vanilla bean powder 
  9. Raw chocolate, cacao nibs and almonds, to serve.
  1. Grease 4 ramekins with coconut oil. To make removal of the cheesecakes easier, line with 2 strips of baking paper, creating tabs that can be gently pulled.
  2. Place all base ingredients in a high-speed blender. Blend until combined. Add a dash of water if necessary.
  3. Press the base mixture into the 4 ramekins. Place in the freezer.
  4. Into the cleaned blender, place all the caramel filling ingredients. Blend for about 5 minutes on high speed or until extremely creamy.
  5. Pour on top of the chocolate base.
  6. Place in the freezer.
  7. Allow to set for about 2 hours.
  8. Drizzle with melted raw chocolate and decorate with almonds and cacao nibs! 
Author/chef: @coconutandbliss

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