Salted Caramel & Brownie Cheesecakes

I am sure it comes with no surprise, my obsession with raw treats; cheesecake in particular. Ever since I started recipe developing, they have always been my favorite thing to make. The possibilities are endless and you can truly create whatever flavor cake that you desire. Not to mention, the bonus fact, that they are made with nutrient-dense, whole food ingredients.

I was craving something decadent and had a Loving Earth Salted Caramel flavored chocolate bar hiding in my cupboard. If you haven’t had this chocolate.. I HIGHLY suggest you find yourself some, because it is INCREDIBLE and contains no refined sugar. The salted caramel flavored bar really gave this cheesecake a unique flavor, but you can feel free to use whatever chocolate you have on hand (just keep in mind that the center layer will probably be brown rather than a light color).

I used a cupcake tin, but you can feel free to make this in a circular cake pan as one large cake, or whatever shape you like, really. They are the prettiest little cakes and were real crowd pleasers! But don’t fret, they are SO easy. Let us get to it!

lovingearthcheesecake.jpg


Ingredients:

For the base:

1 bag Emmys Organics Cookies (or your favorite raw vegan crust)

For the filling:

2 cups raw cashews

1 bar Loving Earth Salted Caramel Chocolate

2 tsp vanilla

Pinch of salt

1/4 cup almond milk

1/4 cup coconut oil

2 tsp vanilla

Juice from 1/2 small lemon

1/4 cup cacao powder

3 Tbsp maple Syrup

For the hard shell:

2 tbsp coconut oil, melted

2 tbsp maple syrup

3 tbsp cacao powder

Instructions:

  1. Pulse the Emmy’s cookies together until a dough forms. Press into the bottom of prepared pan (or cupcake tins).

  2. To create the filling, combine all ingredients in a food processor, besides the cacao powder and 1 tbsp maple syrup. Process a few minutes until completely smooth, making sure to scrape down the sides of the processor

  3. Spoon out half of the filling nd divide it evenly over the crust.

  4. To the remaining filling, add the cacao powder & last tbsp of maple syrup & process once more.

  5. Divide this evenly over the white chocolate filling.

  6. To make the chocolate shell, melt the coconut oil. Add the. maple syrup & cacao powder & stir until completely. smooth. Pour or drizzle over the brownie layer.

  7. Place in the freezer until set. ENJOY!



breakfast, dessert, Editor's Pick, Most Popular, paleo, raw, recipes, snacks, treats, veganDANI BREINERraw, vegan, cheesecake, loving earth, brownie, bars, treat, dessert, paleo, keto, sugar free, cake, chocolate, cacaoComment