• 1/2 cup coconut sugar
  • 3/4 cup canned full fat coconut milk
  • 1/2 tsp salt (or to taste)

  • 1 1/2 cups walnuts
  • 3/4 cup desiccated coconut
  • 1/3 cup cocoa or cacao powder
  • 7 medjool dates, pitted and cut into quarters (about half
    packed cup, chopped)

  • 1 3/4 cups raw cashew nuts, soaked in water for a minimum of
    2 hours or overnight, drained and rinsed*
  • 1 cup canned full fat coconut milk
  • caramel sauce (minus 1 tbsp)
  • 1/3 cup unrefined coconut oil, melted and at room
  • 2 1/2 tsp vanilla extract

  • 1 tbsp caramel sauce
  • 25 g vegan dark chocolate
  • a good pinch of sea salt flakes

  1. Combine all the ingredients for the caramel sauce into a
    saucepan on high heat. Stirring occasionally, bring to a boil, then turn down
    the heat to medium to low. The mixture should still be bubbling slightly.
  2. Continue to cook until it thickens slightly, becomes darker
    in colour and richer in flavour. Mine’s usually ready around 15 minutes. Take
    off the heat and let cool. It will thicken further as it cools downs. Set aside
    one tablespoon for the top of the cheesecake.

  1. Line the bottom of a round 20cm springform cake pan with
    baking paper and lightly oil the sides.
  2. Add walnuts to a high speed blender and pulse until a coarse
    meal is formed. Add coconut and cocoa powder and blend until just combined. Add
    the dates and blend until everything sticks together, stopping the blender and
    scraping down the sides when needed throughout.
  3. Press the mixture evenly into the bottom of the cake pan and
    set aside.

  1. Starting with the liquids, add all the ingredients for the
    filling into a high speed blender and blend until smooth. Scrape down the sides
    when needed.
  2. Pour the filling onto the base. Tap the pan onto a counter
    to release any air bubbles. Freeze for at least 4 hours or until completely

  1. Add chocolate into a small saucepan on low heat, stirring
    regularly, until just melted. Let the chocolate cool slightly.

  1. Let the cheesecake sit out of the freezer for a couple of
    minutes before removing the sides of the pan. Drizzle chocolate along with the
    tablespoon of caramel sauce over the cheesecake (see note above) and top with
    flaked sea salt.
  2. Use a knife dipped into hot water to make slicing easier or
    let thaw until just soft enough to cut through. Serve or store in the freezer,
    letting it thaw for 10 to 15 minutes before eating.

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