An alliteration of all alliterations right there! I don’t know about you, but the words Cashew Coconut Caramel Cheesecake all appeal to me individually let alone when they’re bundled into one big title of awesomeness!
This recipe is pretty darn easy. Besides having to soak the cashews overnight and letting it set for a couple hours, the actual hands on stuff takes about 15 minutes.
FYI: The reason you soak cashews is the same reason you need to soak all your grains, legumes, nuts and seeds. It eliminates phytic acid and enzyme inhibitors which guarantees that you’ll absorb all the nutrients present in these foods.
Did I mention this recipe is grain-free, dairy-free and sugar-free? Well it is! And it is even more delicious and in my opinion, better than the gluten, dairy and sugar-filled counterpart.
What you’ll need
The only draw back is that you NEED a blender and food processor for this recipe. So if you don’t have those two things, I’m afraid you’re going to have to call up a friend who does! Or just invest in those guys, it’ll be worth it believe me!
Other necessities are:
- a baking dish/pan – 11 x 7 in / 28 x 18 cm
- a fridge
- desiccated coconut
- coconut oil
- coconut milk
- honey/coconut syrup
- chocolate (yay)
Coconut milk vs coconut cream
I used coconut milk instead of coconut cream for this recipe, as I found the cream made it too thick and it didn’t go as smooth as I intended. Yes I’ve made this recipe a few times (4 to be exact). I also tried with both honey and coconut syrup. Obviously if you’re vegan, coconut syrup is the best bet and actually gives this recipe it’s ‘Caramel’ title. I tried both, and both are equally delicious.
Be sure to store it in the fridge, as the only setting agent in here is the coconut oil. I did leave it out a few minutes before serving the last time and it made for a softer, creamier consistency. In this case, serve it with dessert spoons. Straight outta the fridge, however, enables finger feasting.
Enjoy friends and let me know how it turned out!
- 3 ⁄4 cup almonds
- 1 ⁄3 cup unsweetened dessicated coconut
- 1 cup packed pitted dates
- 1 Tbs coconut oil
- 2 1/2 cups raw cashews (soaked overnight in water)
- 3 ⁄4 cup full fat coconut milk
- 1 ⁄3 cup virgin coconut oil (melted)
- 1 ⁄3 cup coconut syrup (or raw honey)
- Grated zest of half a lime
- Juice of half a lime
- Dark chocolate melted and drizzled on top
- Fruit of your choice
- Place all the ingredients in a food processor and pulse until very fine
- Grease a suitable tart dish with a little coconut oil and press the crust mixture in until tightly pressed
- Place in the fridge while making the filling
- Drain the cashews
- Place all the ingredients into a blender and blend on high until smooth and creamy
- Pour into the dish with the crust and place back in the fridge to set for at least 2-3 hours
- Melt some dark chocolate and drizzle on top or garnish with fresh fruit.
- To accelerate the setting process, place in the freezer for the first hour before placing it in the fridge to continue setting.