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    Gluten Free Recipes — gluten free desserts

    Vegan Salted Caramel Cheesecake | GF

    Vegan Salted Caramel Cheesecake | GF

    This delectable 'cheezecake' is the stuff sweet, guiltfree dreams are made of.. with it's oozey plant-based centre ticking all the boxes for a dairy-free treat that's both refined sugar-free, gluten free and vegan. 

    You'll impress the most stalwart cheesecake lovers, and you can freeze the leftovers to enjoy on your own :) 


    Vegan Salted Cheesecake Recipe - Gluten Free & Refined Sugar free



    BASE
    Ingredients & Method

    1.5 cup dates
    0.5 cup almonds
    0.5 cup buckwheat
    2 tbsp nut butter (I used peanut)
    2 tbsp coconut oil
    A pinch of himalayan salt
    1 tsp cinnamon
    • Add the dates and almonds for a food processor and blitz for 30 seconds, then add the buckwheat and blitz for another 30 seconds until everything resembles a crumb
    • Then spoon in the nut butter, coconut oil, salt and cinnamon and blitz until well incorporated
    • The mixture should easily hold together when pinched
    • Transfer the mixture to the base of a cake tray or tin lined with greaseproof paper

     

    CHEESECAKE
    Ingredients & Method

    4 cups soaked cashews
    6 tbsp lucuma
    2 tbsp coconut oil
    1 cup plant-based milk
    1 cup brown rice syrup
    2 tbsp melted cocoa butter
    2 tbsp Lemon juice
    2 tbsp psyllium husk
    • Soak the cashews for 4 hours prior to making the main part of the cheesecake
    • Add all of the ingredients (apart from the psyllium husk) to a high powered blender and blitz until smooth
    • Pause occasionally and use a spatula to scrape edges, ensuring that everything is mixed evenly
    • Once smooth add in the psyllium husk and blitz again
    • Pour onto your base and pop in the freezer to set

     

    CARAMEL TOPPING
    Ingredients & Method


    1.5 cups dates
    1 tsp himalayan salt
    1 cup boiled water
    4 tbsp lucuma
    4 tbsp coconut oil
    • Add the dates to 1 cup of boiled water and add the Himalayan salt
    • Allow to sit for 30 minutes until the dates are soft
    • Transfer the water and dates to a food processor and blitz until smooth
    • Then add the lucuma and coconut oil and blitz again
    • Using a spatula, smooth the caramel onto the cheesecake and pop back in the freezer to set

     

    Remove your cheesecake from the freezer after 3-4 hours, leave to sit at room temperature for 45 minutes Then remove from the tray and baking paper and serve with cacao nibs and rose petals.. devour! ;)

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