Meet the Gluten-free Vegan Cheesecake of your dreams. This beautiful cake has a miraculous taste that will blow you away. It has the perfect contrast of sweet and Salt. So let 's get started...
Pitted Medjool Dates
Melted Coconut Oil
Freshly Squeezed Lemon Juice
Melted Coconut Butter
Take a pan and spray it with non-stick spray. Place a parchment paper at the bottom of the pan & keep it aside.
Add nuts, dates, & dried desiccated coconut to the food processor, process until it turns into a sticky dough.
Now, transfer it to the pan and smooth it down into a neat flat layer for the crust. Let it set.
Add cashew nuts, water, maple syrup, coconut oil, lemon, and vanilla extract into the blending jar. Blend until it turns smooth.
Pour this filling over your macadamia crust and spread it smoothly over the crust let it set for 5hr.
Take melted coconut butter, maple syrup, vanilla extract, and sea salt into a bowl and mix them well together into a caramel sauce.
Spread it quickly over the top of your as it tends to set fast.
Now, you can decorate your cheesecake with some sea salt and macadamia nuts.
Allow it to thaw at room temperature for at least 30 minutes before serving.
Remember to store it back in the refrigerator.
You could even use walnuts instead of macadamia nuts to make your crust.
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