VEGAN CHEESECAKE WITH SALTED CARAMEL FUDGE SAUCE

I am so excited to share this recipe for vegan cheesecake with you! It is so good, sensational really!

Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth!

This vegan cheesecake is definitely not my first go at making vegan cheesecakes! From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly it’s better than the ‘real thing’.

INGREDIENTS
For the Crust:

• 1 cup (150g) Macadamia Nuts
• 1/2 cup (88g) Pitted Medjool Dates (Packed)*
• 1 cup (80g) Dried Dessicated Coconut

For the Cheesecake Filling:

• 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)
• 3/4 cup (180ml) Water
• 3/4 cup (180ml) Maple Syrup
• 1/2 cup (120ml) Coconut Oil (Melted)
• 1/4 cup (60ml) Fresh Squeezed Lemon Juice
• 1 tsp Vanilla Extract

For the Salted Caramel Fudge Sauce:

• 1/2 cup (120ml) Coconut Butter (Melted)*
• 1/2 cup (120ml) Maple Syrup
• 1 tsp Vanilla Extract
• 1/2 tsp Sea Salt

For Decorating:

• Sea Salt
• Macadamia Nuts

INSTRUCTIONS

1. Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
2. Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
3. ...................................

for full recipes please see : lovingitvegan.com

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