Salted. Caramel. Cheesecake. It’s vegan. It’s raw. It’s even more delicious than it sounds. But don’t trust me: make it yourself and experience the sensual seduction firsthand. This cheesecake was inspired by a recipe from Amy Lyons. —EvE
SERVES 10 TO 12; MAKES ONE 9-INCH (23-CM) CHEESECAKE
CRUST
⅔ cup (55 g) rolled oats
⅓ cup (37 g) ground flaxseed
¾ cup (57 g) shredded coconut
⅛ tsp sea salt
1 cup (150 g) gooey dates
CARAMEL
1½ cups (225 g) gooey dates
¼ cup (60 ml) water, or more as needed
Heaping ¼ cup (50 g) almond butter
¼ tsp sea salt
1 tsp vanilla extract
2 tbsp (30 ml) melted coconut oil
CHEESECAKE BATTER
2 cups (220 g) cashews, preferably soaked for 4 hours
½ cup (120 ml) melted coconut oil
⅔ cup (100 g) gooey dates
⅛ tsp sea salt
1 tbsp (15 ml) vanilla extract
½ cup (120 ml) coconut milk or water, or more as needed
2 tbsp (30 ml) lemon juice
Grind the oats, flax, coconut and salt into flour in a blender or food processor. Add the dates and process into a thick dough that holds its shape when pressed between two fingers. Press it into the bottom of a lined 6-inch (15-cm) springform cake pan and leave it in the fridge.
FOR THE CARAMEL
Blend everything until smooth and thick and delish. Set it aside in a bowl.
FOR THE CHEESECAKE BATTER
Blend everything until smooth and thick and delish!
ASSEMBLY
Scoop some caramel onto your crust, and then pour over some cheesecake batter. Keep doing this until you’ve used everything up. Swirl it around with a chopstick and then leave it to set in the freezer overnight. I decorated my cake with almonds, frozen berries, chia seeds and baobab drizzle (see Chocolate Coconut Hazelnut Ganache Tart.