I have to dedicate this post to my good friend, Louis – who I made this cheeseless cake for as he was due to stay with us for a few days, but by the time he arrived, I had consumed the whole thing. Louis, I promise to make this again for you next time you visit! I did self proclaim that I hoped to break the internet with this vegan cheesecake recipe, as it really is so amazing. Definitely ticked all my cheesecake boxes, and my favourite of this cheese(less) cake series so far.

 

 

So, this one is a tahini salted caramel and chocolate cheeseless cake. It’s accidentally vegan too, as it contains no other dairy or animal products. It has a crunchy baked base, a fridge-set tahini caramel centre and a salted chocolate top.

 

The Base

75g rolled oats

80g whole almonds

a good pinch of sea salt

2 tbsp coconut sugar

4 tbsp coconut oil, melted

 

 

The Filling

2 tbsp light tahini

250ml carton coconut cream

4 tbsp cashew nut butter

100ml maple syrup

200g block creamed coconut

1 tsp fine sea salt

 

 

The Topping

4 tbsp coconut oil, melted

4 tbsp cacao powder

4 tbsp maple syrup

sea salt flakes

 

 

Preheat the oven to 180°C. Blitz the dry crust ingredients in a food processor, until crumby. Add the melted coconut oil and pulse until it starts to stick slightly. Press this base mix into a spring form / loose bottomed cake tin and bake for 20 minutes until golden.

 

For the filling, whizz the tahini, coconut cream, salt and cashew nut butter in a blender or food processor, until completely smooth. In a bowl set over just boiling water, gently melt together the creamed coconut with the maple syrup. Leave to cool slightly, then add to the blender with the tahini mixture and re-blend. Pour this mixture over the base and place back in the fridge to set. I left mine overnight

 

Blend all the ingredients for the topping (bar the salt) and pour over the chilled cheesecake, still in it’s tin. Sprinkle with sea salt flakes, and pop back into the fridge to set.

 

You can bring it out of the fridge for 10 minutes or so, just to make it a little easier to get out of the tin.

 

Enjoy!

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