Caramel Coconut Cheesecake
Serves
12
Prep Time
20 minutes
Cook Time
80 minutes
Ingredients
3.5 oz (100 g) pitted dates, soaked in hot water for 10 minutes + drained
3.5 oz (100 g) almonds
1.8 oz (50 g) spelt flour
1 oz (30 g) plant-based butter
14 oz (400 g) plant-based cream cheese
6.8 fl oz (200 ml) canned coconut milk
5.3 oz (150 g) raw coconut sugar
1 oz (30 g) cornstarch
1 tsp vanilla extract
salted date caramel, to serve (optional)
Nutrition
(Per Serving)
Calories
310
Fats
18 g
Protein
6 g
Carbs
31 g
Instructions
- Preheat oven to 340°F (170°C). Line 7 in (18 cm) baking pan.
- In food processor, blend dates, almonds, flour, and butter until well combined. Press mixture into lined baking pan.
- Bake crust for 20 minutes.
- Meanwhile, combine cream cheese, coconut milk, coconut sugar, cornstarch, and vanilla extract.
- Pour filling over pre-baked crust and bake for an additional 60 minutes.
- For caramel topping, prepare salted date caramel and serve over cheesecake.