I am sure it comes with no surprise, my obsession with raw treats; cheesecake in particular. And these raw caramel brownie cheesecakes are the most decadent, healthier little bites!
Ever since I started recipe developing, no-bake treats have always been my favorite thing to make. I know it can seem intimidating to dabble in, but it’s really so fun to see what a handful of whole-food ingredients can turn into! Especially with raw cheesecakes, the possibilities are endless and you can truly create whatever flavor you want! Not to mention, the bonus fact, that they are made with nutrient-dense ingredients.
What’s in the raw salted caramel brownie cheesecakes?
Cacao Powder: This will add the chocolate to the brownie layer.
Lemon: This adds tang to the recipe to give it a more cheesecake like flavor!
Maple Syrup: This will be the sweetener of the recipe, but you can sub any sticky sweetener you like.
Coconut oil: This acts as a stabilizer for the recipe. You can sub cacao butter!
Almond: This makes up the crust of the recipe! You can sub any nut or seed.
Dates: You’ll blend the dates in with the almonds, acting as the binder!
How to make the raw salted caramel cheesecakes:
- Pulse the base ingredients together until a sticky dough forms. Press into lined cupcake tin.
- Blend the filling ingredients together, spreading half over the crusts.
- Add the cacao powder to the remaining filling and pour that over the white base.
- Top with melted chocolate and pop in the freezer to firm up. Enjoy!
Raw Caramel Brownie Cheesecakes
- 1 cup almonds
- 1 cup dates
Salted Caramel Layer
- 2 cups raw cashews
- 1/2 cup canned coconut milk
- 1/3 cup maple syrup
- 3 tbsp lemon juice
- 1/3 cup coconut oil melted
- 1 1/2 tsp vanilla
- pinch of sea salt
- 1/4 cup cacao powder
- 1 chocolate bar for drizzling
- If your dates aren't super soft, start by soaking them in hot water for 15 minutes.
- Add the almonds to a food processor, processing them until they're almost a gritty flour. Then add in the dates, processing until a sticky dough forms.
- Divide the crust mixture against a lined cupcake tin, pressing it into the bottom.
- To create the filling, combine all ingredients in a food processor, besides the cacao powder and 1 tbsp maple syrup. Process a few minutes until completely smooth, making sure to scrape down the sides of the processor.
- Divide half of the filling evenly over the crusts.
- To the remaining filling, add the cacao powder & last tbsp of maple syrup & process once more.Divide this evenly over the white filling.
- Melt the chocolate bar and add a little over top of the brownie layer (you can always drizzle it over after they've been frozen a bit, but it's easiest to just add the chocolate shell before freezing).
- Freeze at least 2 hours before enjoying!