April 26, 2018 8:47 am
Published by
Leave your thoughts

There’s nothing like caramel! Sweet, gooey Caramel!

Refined sugar reeks havoc on the whole bodily system. Lowers immune system, increases inflammation and is highly addictive! If you are like me and love your caramel although want a healthy version, here is a nutritious Raw Caramel Cheesecake Recipe to beat those cravings when all you want is CARAMEL!



2 cups of raw almonds

1 handful of soaked, pipped dates or 10-15 medjool dates

1/2 a cup of desiccated coconut

1 tbsp of raw cacao powder


2 cups of raw cashews

2 tbsp of tahini

1 handful of pipped date

1/4 cup of maple syrup

1 pinch of vanilla

1 pinch of celtic salt (optional)

3/4 cup of coconut oil OR melted cacao butter



For the base : Line a spring form cheesecake tin with baking paper.

In a high speed blender, food processor or Thermomix add in almonds, desiccated coconut and cacao powder and blend on high speed for 3-5 seconds (10 seconds for a food processer) until you achieve a “crumble” texture.

Slowly add in your dates while the machine is running if possible. Keep blending on a medium speed until you have a sticky consistency.

Add into your cheesecake tin and press the batter down until its nice and even.

Place aside while you make your filling..

For the filling add ALL ingredients into your blender jug (make sure your coconut oil or cacao butter is melted) and blend for 2 minutes. Pour the filling into your cheesecake tin and place in the freezer to set for at least 8 hours.

When you remove it run a knife around the inside of the tin to help release the cake.

Dress with my raw chocolate sauce recipe or simply enjoy without chocolate sauce 😉

If you are certainly keen to give this a try, pop down to your local The Source Bulk foods and get each ingredient. Everything is so fresh and you are supporting an amazing NO WASTE cause! Take your jars and container and get the right amount of stock you need, you never know what else you will find. I always feel so inspired when I leave the store.

This recipe will keep in the fridge for 1 week and will freeze for 6 weeks! Share with your family and friends!

Categorised in: ,

Leave a Reply

Your email address will not be published. Required fields are marked *