Salted Caramel Cacao Cheesecake {recipe}

If you give a mouse a cookie– or a mom a message. National Pumpkin Cheesecake Day yesterday started a series of events that led to me making my version of a very yummy cheesecake today, in many stages with many interruptions. The result was individual Salted Caramel Cacao Cheesecakes— in mason jars, of course.

This recipe is (almost) raw, vegan and organic. Dairy free. I chose to use (not raw) maple syrup, and canned coconut cream today.

Step 1–the Crust. Normally I would make a pecan crust for Caramel Cheesecake. But I didn’t have pecans, so Almond Crust today. This makes 6 individual cheesecakes. I use the wide mouth, short, 1 cup jars. I think you could also use ramekins. For a large cheesecake, double this recipe and make in a full size springform pan.

• 3/4 cup pecans – or almonds
• 1/2 cup (plump and juicy, Medjool) dates
• 1 T. raw coconut oil (melted)
• 1 T. real maple syrup (optional)

Blend all together in food processor until fine pieces, and holds together. Press into bottom of short mason jars (approx 2 1/2 Tbl in each jar) or all in a springform pan. 

Place in freezer while preparing filling.

Step 2–Salted Caramel Filling. Next time I plan to add more dates, for even more caramel taste. I usually use mostly dates for flavoring and sweetening my caramel recipes. A little more Himilayan salt would probably be ok too. (Taste and creamy texture is what you’re going for.)

• 1.5 cups raw cashews (cover and soak overnight)
• 1/4 cup coconut cream (I used organic, canned – nothing but coconut and water)
• 1/4 cup real maple syrup
• 4 (+) (plump, juicy Medjool) dates (soaked)
• 1/2 lemon fresh squeezed juice
• 2 T. raw coconut oil (melted)
• 2 t. real vanilla (homemade)
• pinch (+) Pink/Himilayan Salt

Drain the cashews and dates. Blend in high performance blender until smooth. Spread evenly over crusts. Return to freezer.

Step 3— Cacao layer. (FYI: Cacao is raw chocolate/cocoa powder.) YUM!! 

• 1/2 cup raw cashews (cover with water and soak overnight)
• 2 T. coconut cream
• 1 T. fresh squeezed lemon juice
• 3 T. real maple syrup
• 1 T. raw coconut oil (melted)
• 3 T. raw cacao powder
• 1 t. real vanilla

Drain the cashews. Blend all in high performance blender until smooth. Spread evenly over set caramel layer (approx 1.5 T per jar). Return to freezer.

Step 4a– Salted Caramel Drizzle. I made both Salted Caramel and Cacao drizzles. There is left over of both, so I leave the majority so I can use in my usual way, and just thin the small amounts I need to drizzle on these. If you are making a large Cheesecake (doubling the recipe), there will still be plenty of both of these using the recipes as is. 

Salted Caramel

• 10 (plump, juicy Medjool) dates (soaked)
• 1/4+ cup soak water (from the dates)
• 1/4 cup real maple syrup
• 1 T. raw coconut oil (melted)
• 1 t. real vanilla
• 1/4 t. pink/Himilayan salt

Blend all in high performance blender until smooth and creamy. (Add a little extra date water if needed.) As is, this is a super yummy Caramel Dip for Apple Slices.

Take 1/4 cup of this and add 1 T. of the date water, and mix well. You should have a thick, but slightly pourable drizzle sauce. Put into a piping bag (or plastic bag) fitted with a small round tip, and pipe the drizzle onto your cheesecakes.

Step 4b— Cacao Drizzle. This drizzle is made from my Ganache recipe (minus the coconut butter), which makes a WONDERFUL topping for brownies and other decadent delights. 

Cacao Ganache

• 1/4 c real maple syrup
• 1/4 c raw cacao powder
• 1 T. raw coconut oil
• 1/2 t. real vanilla

Blend all in high performance blender until smooth and creamy. 

Measure out 1 T ganache and add 1 t (date soaking) water, and mix well. Just like the Salted Caramel, drizzle onto your cheesecakes. Return to freezer to set. 

Dessert time! Enjoy!

Next time, when I have Pecans on hand, I will also sprinkle finely chopped pecans on top too. Turtle Cheesecake! (which was my initial plan here.)

Bon Appétit!