Raw Chocolate Caramel "Cheesecake" Bars
Difficulty 5 minutes Serves
For those times when you really want to slice into something absolutely decadent....look not further than this raw cheesecake recipe by Iselin Stoylen of A Green Kitchen
. How can you possibly improve on chocolate + caramel + cheesecake...especially when it's entirely raw, vegan, gluten free, refined sugar free, and paleo! Total bliss.
1 cup raw walnuts (or any other nut, like cashews, almonds, brasil nuts or macadamias) 1 cup pitted medjool dates 2 tbsp raw cacao powder optional: a pinch of salt Cheesecake layer:
1 1/2 cup cashews (soaked in water for a few hours) juice of one lemon 3 tbsp liquid sweetener (like agave, rice malt syrup, coconut syrup, maple etc.) 1/2 tsp vanilla powder Caramel layer:
1 cup medjool dates (soaked in water for a few hours) 1 tbsp almond, cashew or macadamia nutbutter optional: a pinch of salt Topping: 1 melted chocolate bar (dairy-free, and raw if desired) (can be substituted for a handful of chopped nuts, for an oil-free version)
Directions 1. Place all the ingredients for the crust in a food processor, and process for a few minutes, or until everything is well mixed. Press the dough out in a small to medium sized (lined) tin and set aside.
2. Blend all ingredients for the cheesecake layer in a high speed blender. Add in a little water if needed. You want the end result to be a thick, smooth and creamy batter. Spread this on top of the crust and set it in the freezer.
3. For the third layer, the caramel, you will simply need to either blend or process the dates and nut butter for a few minutes. Make sure there are no large pieces left, before you spread this on top of the cheesecake layer and put it aside in the freezer for at least a few hours.
4. For the final layer, you will simply need to melt you chocolate on low heat (low heat is important if you want it to stay raw). I usually do this by breaking it up into smaller pieces, and putting it in a bowl. Then I fill the kitchen sink with warm water, and place the bowl in the water.
5. Pour the melted chocolate on top of the caramel. When the chocolate has hardened again, you can slice the the whole thing into bars or slices. Enjoy immediately, or store them in the refrigerator or freezer for later.