Vegan Salted Cheescake Slice

BRACE YOURSELVES......... salted caramel-y cheesecake-y slice, talk about yum.

This is definitely one of the yummiest recipes I have created. The idea came to me while I was hand-standing. I was thinking about what to make and I put two of my fave desserts together, salted caramel and vegan cheesecake. 

It is easy to make and doesn't need many ingredients. I hope you enjoy.

Base:

Salted cheesecake slice
  • 125g pitted dates, soaked in boiling water for 5 mins
  • 150g flaked almonds
  • 1 tsp vanilla essence
  • pinch cinnamon

Filling:

  • 200g cashews, soaked in water for at least 5 hours
  • 150ml tinned coconut milk
  • 1 tsp vanilla
  • 3 tbsp maple syrup
  • 2 tbsp almond/peanut/cashew butter
  • 1/2 tsp salt
  • 25g dates, soaked in boiling water for 5 mins

Topping:

  •  100g dark chocolate (I like 85%)

Line and grease a tin. (I use a loaf tin)

Salted Cheescake Slice

Combine all the base in a food processor and blitz until a sticky mixture forms and all the almonds are crushed. Pop the mix into your tin and spread it evenly. Put the tin in the freezer while you make the filling.

Put all the filling ingredients into the food processor and blend until a smooth, thick mix forms. Pour on top of the base and put the tin back into the freezer for 2 hours.

Melt the dark chocolate over the hob or in a microwave.

Take out the tin and cut into slices, dip each slice into the dark chocolate. Pop the slices back into the freezer until you are ready to eat them. Store them in the fridge,*

*They may soften a bit so you can keep them in the freezer and take out 10-20 mins before eating.

IF YOU GIVE THIS A GO LET ME KNOW! TAG ME IN YOUR PHOTOS ON INSTAGRAM @DANCINGFOODY AND #DANCINGFOODY