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Fierce Salted Caramel Cheesecake

Posted in on 2016-10-03
Fierce Salted Caramel Cheesecake
Difficulty 5 minutes Serves 10-12
Food is about so much more than just nutrition for our bodies. It also nourishes the soul. If you find yourself struggling to feel satisfied, we're talking fiercely satisfied, on a raw food diet, you've got to go make this recipe by Emily Von Euw of This Rawsome Vegan Life. This decadent cheesecake creation will leave you craving absolutely nothing. 

Inspired by Amy Lyons of Fragrant Vanilla Cakes' recipe in Just Vegan Cakes


2/3 cup rolled oats
1/3 cup ground flax seeds
3/4 cup shredded coconut
1/8 teaspoon sea salt
1 cup gooey dates

1 1/2 cups gooey dates
1/4 cup water, or more as needed
Heaping 1/4 cup almond butter
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons melted coconut oil

Cheesecake batter:
2 cups cashews, preferably soaked for 4 hours
1/2 cup melted coconut oil
2/3 cup gooey dates
1/8 teaspoon sea salt
1 tablespoon vanilla extract
1/2 cup coconut milk or water, or more as needed
2 tablespoons lemon juice


To make the crust: grind the oats, flax, coconut and salt into flour in a blender or food processor. Add the dates and process into a thick dough that holds its shape when pressed between two fingers. Press into the bottom of a lined 6-inch springform cake pan. Leave in the fridge.

To make the caramel: blend everything until smooth and thick and delish. Set aside in a bowl

To make the cheesecake batter: blend everything until smooth and thick and delish!

Assembly: scoop some caramel onto your crust, then pour over some cheesecake batter. Keep doing this until you've used everything up. Swirl it around with a chopstick and then leave to set in the freezer overnight. I decorated my cake with almonds, frozen berries, chia seeds and baobab drizzle. Enjoy!