Salted Date Caramel Cheesecake with Almonds
Start with a crust made from soft Medjool dates and crunchy, lightly roasted almonds. Then, add some vegan caramel made with dates, almond butter and sea salt, and dust with chopped almonds for some crunch. The finishing touch? A creamy layer made with cashews, almonds and spices. Put it all together and you've got a vegan cheesecake that's surprisingly easy to make and oh-so delicious.
10 PRANA organic Medjool dates, pitted
1 1/2 cup PRANA organic raw European almonds
8 PRANA organic Medjool dates, pitted
2 tbsp PRANA organic blanched almond butter
2 tbsp PRANA organic coconut oil, melted
4 to 5 tbsp almond milk
1/2 tsp sea salt or Himalayan pink salt
1/3 cup PRANA organic raw European almonds, chopped (for topping)
2 cups PRANA organic non-roasted cashews, soaked
1/2 cup + 2 tbsp almond milk
1/3 cup PRANA organic coconut oil, melted
3 tbsp PRANA organic blanched almond butter
1/3 cup maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
Salted Date Caramel
Almond and Cashew Cream
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat.
Spread the almonds on the prepared baking sheet and place in preheated oven to bake for 10 minutes, stirring regularly to prevent burning.
Remove from the oven and let cool.
In the bowl of a food processor, pulse the roasted almonds with the dates to make a paste
Line an 8" square pan with parchment paper. Add the mixture and then, using your fingers, press it down evenly along the bottom.
Set aside in the refrigerator
Soak the dates in hot water for 10 minutes. Drain and press the excess water out.
Put the dates, almond butter, coconut oil, almond milk and salt into the bowl of a food processor and mix until smooth.
Pour the "caramel" on the crust and spread with a spatula to form an even layer.
Dust with almonds.
Put the pan in the freezer while you prepare the cashew cream.
Almond and Cashew Cream
Drain (discarding the soaking water) and rinse the soaked cashews.
Mix the cashews in a blender or food processor until smooth and creamy.
Add the rest of the ingredients and mix until totally smooth. Be patient, it can take awhile.
Take the pan out of the freezer and pour the cashew cream on top of the caramel-almond layer. Even out with a spatula.
Lightly tap the bottom of the pan on the counter to make any air bubbles rise.
Put the pan back in the freezer for at least 8 hours
Take the pan out 30 minutes before serving.
Store in refiragerator