Vegan Cheesecake With Salted Caramel Fudge Sauce

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
• 1/2 cup (88g) Pitted Medjool Dátes (Pácked)*
• 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.
4. When the cheesecáke hás completely set, remove it from the springform pán ánd put it onto á cáke stánd to do your topping.
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Full Recipe>>lovingitvegan