Salted Caramel Tahini Cheesecake

Who can resist salted caramel anything? Especially when it’s full of healthy fats and fibre while being both vegan AND gluten-free! Not to mention it’s in the form of a cheesecake. Are you drooling yet?

This is by far the best ‘raw’ dessert I’ve ever tried. It has just the right amount of sweetness without being over the top, sickly sweet. 

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I’ve said it before and I’ll say it again. Tahini and dates are one of the best flavour combinations EVER! It’s like the Middle Eastern equivalent of peanut butter & jelly. Of course me being biased I think tahini and dates tastes better, but each to their own, right 😛

To make it super smooth and creamy, I used my powerful Froothie Optimum 9400 blender. Whenever I make a raw dessert I always use my trusted blender to get the perfect results! Sometimes a cheap food processor just doesn’t cut it! 

If you love tahini, never tried it in a sweet recipe before or haven’t yet tried it at all, you NEED to try this recipe! I promise you’ll love it 😀 Even if you’re not vegan, don’t need to avoid gluten or don’t care about eating healthy, you’ll still love this! It’s that rich and indulgent! 

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Note that just because it’s plant-based and healthy doesn’t mean it’s calorie free! It’s high in fat, albeit the good kind, but it’s still calories and so I wouldn’t recommend you go crazy and have 3 slices! It would definitely make a nice weekend treat, or something to make for friends and family. Hubby and I definitely wouldn’t have been able to finish it all between the two of us. Actually, we could have, but it’s probably best that we didn’t! 😛 

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This Salted Caramel Tahini Cheesecake is:

Vegan
Gluten-free
Dairy-free
Refined sugar-free

Soy-free
High in fibre
Full of healthy fats
And tastes creamy and heavenly! 

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Salted Caramel Tahini Cheesecake

Serves – 10

For the base
  • 1 cup (100g) ground almonds
  • 1 cup (100g) oat flour (use gluten-free if you’re allergic)
  • Pinch of salt
  • 1/4 cup (4 tbsp) coconut oil, melted
  • 1 tbsp date nectar
For the filling
  • 2 cups (300g) raw cashews – soaked overnight or for 8 hours
  • 1/4 cup (4 tbsp) tahini
  • 1/4 cup (4 tbsp) coconut, melted
  • 1/4 cup (4 tbsp) date nectar
  • 1/4 cup (4 tbsp) milk of choice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
Instructions

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If you liked this salted caramel tahini cheesecake recipe, you may also like my other cheesecake recipes:

VEGAN PEANUT BUTTER CHEESECAKE

 

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RAW BANANA CHEESECAKE

 

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RAW STRAWBERRY CHEESECAKE (VIDEO)

 

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