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      Gluten Free Recipes — Plant-based proteins

      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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