Super delicious and healthy Raw Vegan Cheesecakes – chocolate flavor and with a caramel layer in the middle. 100% vegan & no-baked. Perfect treats to enjoy anytime you feel like having something sweet.
1 ½ cup Nuts & Friends Granola *you can use any granola, but if you can have your hands on this one I highly recommend it
½ cup Almond Flour
½ cup Coconut Flour
1 scoop Pea Protien Powder *optional
⅓ cup Date Paste *you can soak dates and make it yourself
¼ cup Maple Syrup
½ cup Peanut Butter
1 pinch Sea Salt
¼ cup Maple Syrup
¼ cup Rice Syrup
1/3 cup Almond Butter
⅔ cup Full Fat Coconut Milk *keep in the fridge for 2 hours and then use the cream layer of the coconut milk
1½ cup Cashews *soacked them overnight or for 2 hours in boiling water
2 tbsp Carob Powder *you can use cacao powder, but you may need to add 1 tbsp of maple syrup
½ Lemon Juice
Add all the base ingredients into a large bowl and mix well until you can form a dough. If you don't add the protein powder you may need to add more flour.
When the dough sticks together and you can from a ball takes some dough at a time and press it to the bottom of your muffins/cupcakes tray. Place it in the freezer.
In the meantime let's make the caramel sauce. Place all the camarel ingredients into a bowl and mix with a spoon until you reach a caramel consistency.
Pour the caramel layer over the base of each cupcake and place the tray back in the freezer.
Now let's make the cheesecake filling. Add all filling ingredients to a high speed blender and blend until you reach a smooth and creamy concistency. If you can't blend it add one splash at a time of coconut milk liquid. ATTENTION: you don't want it to be runny or too liquid.
Once the filling is creamy and smooth pour it over the other layers of each cupcake. Cover it with plastic wrap or tinfoil and place the tray back to the freezer for at least 2 hours.
If you prefere you can take set the cupcakes out for 10 minutes before serving to allow them to soften. Enjoy!!
Thank you Apryl for that awesome recipe.