caramel cheesecake slice

caramel cheesecake slice

raw caramel cheesecake slice with dark chocolate topping

With a crunchy sweet base, a coconut flavoured filling, an almond flavoured caramel layer and a dark chocolate topping this caramel cheesecake slice might just be a new favourite dessert in our house. The slice is gluten free with the option of being refined sugar free, dairy free and vegan if you skip the chocolate or source the vegan, dairy free kind.

The base is predominantly a mix of pecans and dates and there is room to experiment with the type of nuts you use. The filling is made of raw cashews, coconut milk and oil along with a few other flavours.

The caramel layer is simple with a blend of dates, almond butter, a pinch of salt and water to give it a caramel consistency. As for the dark chocolate topping? Well, there’s no explanation needed really… we’re talking chocolate here!

The directions below are for Thermomix however a good food processor will also do the job.

ingredients

for the crust

  • 1 1/2 cups pecans (you could also use brazil, macadamia or walnuts)
  • 1 cup pitted medjool dates (approximately 10)
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1 tbsp water

for the filling

  • 1 1/2 cups raw cashews
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/2 cup coconut milk (use the thick stuff that forms on top of the liquid)
  • 3 tbsp coconut oil
  • 2 tbsp lemon juice

for the caramel

  • 3/4 cup pitted medjool dates
  • 1/2 cup water
  • 1 tbsp almond butter
  • salt to taste

for the chocolate topping

  • 3/4 cup of dark chocolate
  • 1 tbsp coconut oil

directions

for the crust

  1. Add the pecans and dates to the TM bowl and blend for 10 seconds, speed 7.
  2. Add the maple syrup, salt and water to the pecan date mixture and mix for 5 seconds, speed 3.
  3. Line a 20cm by 20cm (8in) baking tin with baking paper and press the crust mixture evenly over the tray.
  4. Place in the freezer to set while you prepare the filling.

for the filling

  1. Soak the cashews in hot water for at least 2 hours before blending in the TM bowl along with the other filling ingredients for 20 seconds, speed 7.
  2. Add the filling on top of the crust and smooth over ensuring and even spread.
  3. Return to the freezer for a minimum of 25 minutes before adding the caramel layer.

for the caramel

  1. Add the dates to the TM bowl and blend for 5 seconds, speed 7.
  2. Add the water, almond butter and salt to the blended dates and mix for 2 seconds, speed 7.
  3. Smooth over the caramel on top of the filling.
  4. Return to the freezer for a minimum of 25 minutes.

for the chocolate

  1. Melt the chocolate using a double broiler or microwave.
  2. Drizzle over the slice, freeze until the chocolate hardens and then slice.
  3. Store in the freezer.

Enjoy your caramel cheesecake slice!

For other slice ideas click here.