Chocolate Caramel Cheesecake Slice
Makes 12 squares We created this Salted Choc Caramel Cheesecake Slice Recipe to enjoy as an indulgent dessert – try drizzling with Dunx Dip – or chop into smaller squares and enjoy as a sweet snack. Every layer is pure heaven and they all come together to make the most divine treat. It's like a raw cheesecake but we've taken it a few steps further and upped the indulgence! There's the raw choccy date base and the vanilla cashew cheesecake, but then sandwiched between are layers of two different caramels. One with squidgy date chunks running through it and the other a smooth chocolate caramel. It was hard taken photos whilst trying not to eat them all that's for sure! We will be making more STRAIGHT AWAY. Anyway, we hope you all love digging into these as much as we did.
Prep: 1 hour + 4 hours to set in the freezer
Total: 5 hours
- 200g (about 20) Medjool Dates,100g (1 cup) Cashews,1 tbsp Cacao Powder
- 300g (3 cups) Cashews, soaked for at least 4 hours,1 tbsp Cashew Butter,6 tbsp Maple Syrup,1 tbsp Coconut Oil,1/4 tsp Vanilla Powder
- 6 tbsp Cashew Butter,12 tbsp Maple Syrup,2 tbsp Coconut Oil,Pinch of Salt,Date Caramel: + 100g (about 6) Medjool Dates,Chocolate Caramel: + 4 tbsp Cacao Powder + 1 tbsp Maple Syrup
- Pit the medjool dates and place into a food processor along with the cashews and cacao powder. Blend until the cashews have broken down and the everything comes together.
- Transfer into a lined baking tray (cm x cm) and press down firmly to form the base layer. Place in the freezer whilst you make the cheesecake and caramel.
- To make the cheesecake, place the all the ingredients into a food processor and blend until really smooth. This will take about five minutes.
- To make the caramel, place the cashew butter, maple syrup, coconut oil and salt into a pan and melt together over a low heat. Divide the caramel into two and set aside in separate bowls.
- Pulse the extra medjool dates in a food processor until they have broken down slightly. Stir through one half of the caramel.
- To the other half of the caramel, add the cacao powder and extra maple syrup.
- Take the base from the freezer and spread half of the cheesecake mixture on top. Next, pour over the date caramel. Place in the freezer to set for around an hour, or until firm.
- Once firm, spread the remaining cheesecake mixture followed by the chocolate caramel layer. Place in the freezer to set for around 4 hours. Allow them to defrost slightly before you’re ready to enjoy.
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