Satisfy your sweet tooth with this guilt-free, vegan cheesecake recipe by Club Paradise Palawan’s Chefs Robert and Nika. This dessert is unbelievably creamy, smooth, and decadent! If you are on a gluten-free and dairy-free diet, give this dessert a try and you will love it.
INGREDIENTS
For the crust:
• 1 cup raw almonds
• 1 cup shredded coconut
• 10 pcs raisin
• 1/2 tablespoon coconut oil
For the cheesecake base:
• 4 cups raw cashew nuts – soaked overnight (drained)
• 1 cup water
• 3/4 cup maple syrup
• 2/3 cup coconut oil
• 1/2 cup lemon juice
• 2 teaspoons vanilla extract
PROCEDURE
For the crust:
• In a blender or food processor put the almonds, raisins, desiccated coconut and coconut oil, pulse until well combined and resembles a coarse wet sand
• In a ring molder lined with aluminum foil, press the crust in the bottom of the molder then chill it for at least 3 hours until it sets.
For the cheesecake base:
• Soak the raw cashews for overnight.
• In a blender put the cashew nuts (drained), maple syrup, cococonut oil, water and vanilla extract. Blend it for at least 3 mins or until you achieved a smooth and creamy consistency.
• You can now put your cheesecake base in you ring molder with crust and freeze it for 4 hrs.
• Cut your cheesecake with a hot knife so you can easily achieve a clean slice.
For the caramel:
• Caramelize the muscovado sugar until half of the sugar starts to melt.
• Gradually add the coconut cream while stirring it constantly to avoid burning.
• Simmer it for at least 20 mins with continous stirring to achieve a smooth and thick caramel. It also allows the big chunks of muscovado sugar to melt and blend in with the caramel sauce.
You can also add fresh mangoes or other fruits you prefer on top of the vegan caramel cheesecake.
