Raw Caramel Brownie Cheesecakes
These raw cheesecakes are so easy to make, decadent as heck, and made with healthy ingredients!
Ingredients
Base
- 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
Instructions
- 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!
Notes
Let the cakes thaw 10-15 minutes before enjoying for best texture!