Vegán Cheesecáke With Sálted Cárámel Fudge Sáuce

I ám so excited to sháre this recipe for vegán cheesecáke with you! It is so good, sensátionál reálly!


Topped with á sálted cárámel fudge sáuce ánd some sprinkled seá sált it is the perfect contrást of sálty ánd sweet with creámy ánd smooth!

This vegán cheesecáke is definitely not my first go át máking vegán cheesecákes! From the first time I máde á vegán cheesecáke (in áround 2009) I fell totálly in love, becáuse honestly it’s better thán the ‘reál thing’.


The only cáveát? It’s á little pricey. Especiálly when I máde the topping out of coconut butter ánd máple syrup! So it’s probábly not whát you’re going to máke every other week but it’s rich ás heck so thát’s ánother reáson you’re probábly not going to máke it every other week.

I wás át first going to máke á vegán dulce de leche for the topping, but át the lást minute, hád á chánge of heárt.


I wás thinking, why cook á topping when you’ve got this whole no-báke/ráw dessert thing going on, why go ánd stánd over á hot stove just for the sáuce?



So I decided on á sálted cárámel fudge topping máde from coconut butter, máple syrup, vánillá extráct ánd seá sált ánd it turned out to be the perfect topping.

á few more sprinkles of seá sált over the top ánd it wás perfect.


I did soák my cáshew nuts for this pie, in fáct I soáked them overnight. I háve discussed in other recipes whether I think it’s importánt to soák cáshews first or not ánd the jury is still out on thát one for me, but for this recipe it’s definitely importánt.


Reáson being, you use á ton of cáshews for this filling, once áll your filling ingredients áre in the blender jug your blender will be álmost 2/3rds or even 3/4 of the wáy full. It would be very tough for á blender to hándle thát much volume unless it’s án eásy blend. So máke it ás eásy ás possible.

I used án 8 inch round spring form pán for this vegán cheesecáke which wás the perfect dish for this.


You máke the báse ánd filling in the springform pán, let it set completely before removing it from the pán, ánd then put the topping on.

The hánds on time for this recipe is áctuálly reálly short, á bit of processing, á bit of blending, á bit of stirring, reálly it’s too eásy!


The time consuming párt is wáiting for it to set, which tákes quite á few hours in the freezer, ánd you need it to set completely before you remove it from the spring form pán.



So you need á bit of pátience with this pie, but otherwise it’s reálly eásy ánd fun.

I reálly hope you will love this vegán cheesecáke ás much ás we do! It is:

• Ultrá creámy
• Smooth
• So much like the ‘reál thing’ you will not believe!
• Eásy ánd fun to máke
• Ráw ánd gluten-free

Keep it stored in the refrigerátor ánd serve it cold stráight from the fridge.

Whát do you think of this vegán cheesecáke with sálted cárámel fudge sáuce? Going to give it á try? Let us know in the comments ánd pleáse do ráte the recipe too, thánk you so much!


For more delicious ráw desserts, check out these greát options:

• Ráw Stráwberry Cheesecáke
• Ráw Vegán Pecán Pie
• No-Báke Vegán Bánoffee Pie
• Ráw Chocoláte Házelnut Cups

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Vegán Cheesecáke With Sálted Cárámel Fudge Sáuce


  Prep Time: 45 mins    Yield: 12  Cátegory: Dessert, Ráw, Gluten-Free  Cuisine: Vegán


DESCRIPTION


Vegán cheesecáke with á sálted cárámel fudge sáuce topping! This ultrá creámy cheesecáke is so much like the ‘reál thing’ you will not believe ánd it’s super eásy to máke too! Ráw ánd Gluten-Free!



INGREDIENTS

For the Crust:

• 1 cup (150g) Mácádámiá Nuts
• 10 Medjool Dátes (Pitted)
• 1 cup (80g) Dried Dessicáted Coconut

For the Cheesecáke Filling:

• 3 cups (450g) Ráw Cáshews (soáked overnight, dráined ánd rinsed)
• 3/4 cup (180ml) Wáter
• 3/4 cup (180ml) Máple Syrup
• 1/2 cup (120ml) Coconut Oil (Melted)
• 1/4 cup (60ml) Fresh Squeezed Lemon Juice
• 1 tsp Vánillá Extráct

For the Sálted Cárámel Fudge Sáuce:

• 1/2 cup (120ml) Coconut Butter (Melted)*
• 1/2 cup (120ml) Máple Syrup
• 1 tsp Vánillá Extráct
• 1/2 tsp Seá Sált

For Decoráting:

• Seá Sált
• Mácádámiá Nuts

INSTRUCTIONS

1. Spráy án 8 inch round springform pán with non-stick spráy ánd line the bottom with párchment páper. Set áside.
2. ádd the mácádámiá nuts, pitted dátes ánd dried dessicáted coconut to the food processor ánd process until it stárts to form into á sticky dough. It will stárt off crumbly, keep going until it stárts to clump together in sticky clumps. Tránsfer to the springform pán ánd smooth it down into á pie crust. Use the báck of á spoon to press it down into á neát flát láyer. Pláce into the freezer to set.
3. Táke your soáked ánd rinsed cáshew nuts ánd pláce them into the blender jug. ádd the wáter, máple syrup, melted coconut oil, lemon juice ánd vánillá extráct ánd then blend everything together until very smooth. Stop ánd give your blender á breák ás needed ás this is á lot of volume to blend up. Pour this over the mácádámiá crust ánd smooth down with the báck of á spoon. Return to the freezer to set completely – ábout 4-6 hours.
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Reád Full Recipe Here : 

>>  VEGAN CHEESECAKE WITH SALTED CARAMEL FUDGE SAUCE

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