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Salted Caramel Macadamia Cheesecake

 

 

This recipe is divine! Not only can you create a beautiful cheesecake you can also use the base as a snack recipe and add chia seeds to the filling layer for a caramel cheesecake chia seed pudding!

GLUTEN FREE | RAW | PALEO | VEGAN | DAIRY FREE

Serves 16 slices

Serves 1 large cake or two smaller cakes

Approx. $15.79 AUD per batch - $0.98 AUD per slice

Equipment Required: Springform cake tin & food processor

 

Base Ingredients

 

1 1/2 cups Medjool dates, pitted

2 cups desiccated coconut

1/2 cup macadamias (optional)
 

 

Filling Ingredients

 

1 can coconut cream

1 1/2 cups Medjool dates

1/4 cup coconut oil

1 tsp. vanilla extract or vanilla bean paste

 

Garnish Ideas

 

1/2 cup chopped macadamias (optional)

 

 

Cheesecake Directions

 

  1. Prepare a spring form circle-baking tin with coconut oil spray.
  2. Blend base ingredients together in a food processor.
  3. Once combined press the base into the baking tray.
  4. Blend filling ingredients together in a food processor and pulse until smooth.
  5. Once smooth, pour the mixture over the base and freeze for a minimum of 6 hours or overnight.
  6. Top with garnish and enjoy!

 

Recipe by: Brynley King
Photography by: Jo Anderson 

 

 

 

 

A blogger of all things coconut from - www.goingcoconuts.com.au and Banaban Virgin Coconut Oil’s Creative Director - Bryn is Australia’s Certified Organic under 30 winner, Going Coconuts Recipe App Creator, International Published Author of Going Coconuts (Australia) & Superfood Kokos (Europe). // You can also check out Bryn’s latest and best selling Going Coconuts Baking Mixes including healthy sticky date + cinnamon donuts in all good health food stores across Australia & New Zealand <3 

 

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