Raw Sticky Date Cheesecake
I love sticky date pudding and I also love raw cheesecake, so why not combine two of my favourite things!?
I loved developing this recipe and using the use of macadamias to provide a smooth and creamy texture.
Chunks of sticky date are found throughout and the caramel sauce drizzled on top really gives that extra decadence.
Servings: 10 slices
Ingredients
Base
2 cups Almond Flour
6 Medjool Dates, pitted & chopped
2 tbsp Extra Virgin Coconut oil
1 tbsp Cacao Powder
Pinch of Salt
Filling
2 cups Macadamia Nuts
6 Medjool Dates, pitted & chopped
½ cup Coconut Cream
½ cup Coconut or Greek Yoghurt
¼ cup Extra Virgin Coconut Oil
¼ cup Maple Syrup
½ tsp Ground Ginger
1 tsp Vanilla Extract
Caramel Sauce
½ cup Coconut Cream
¼ cup Maple Syrup
Method
Soak macadamia nuts for 30 minutes in boiling water.
Blend all base ingredients until combined.
Press evenly into a spring cake tin.
Freeze for 15 minutes.
Blend all filling ingredients into a smooth consistency.
Pour over base.
Freeze until firm (approximately 2 hours).
Remove at least 10 minutes prior to serving.
Prior to serving start caramel sauce:
Bring coconut cream & syrup to the boil in a small saucepan and stir consistently for at least 5 minutes or until sauce thickens.
Allow to slightly cool and pour over top cheesecake upon serving.