If you love salted caramel then this is the recipe for you. These creamy cheesecakes are delicious and this caramel sauce is my favourite. They're so easy to make and will impress your friends and leave them wanting more!
makes 6 mini cheesecakes (depending on the size of your molds this may vary)
For the cheesecakes:
2 cups cashews, soaked 1 cup coconut milk 1/4 cacao butter 1/3 cup maple syrup 1 tbsp coconut oil 1 tsp vanilla extract 1 tbsp cocoa powder
For the caramel: 1/3 cup coconut sugar 1/3 cup coconut milk 1/4 tsp salt (adjust to taste)
Chocolate to melt on top or other decorations you like
Cupcake or muffin molds
1. In a blender or processor, combine the soaked cashews, coconut milk, cacao butter, maple syrup, coconut oil and vanilla extract. Blend together until the mixture is creamy and smooth. Pour half of it into a bowl and set aside as this will be your vanilla layer.
2. Add the cocoa powder to the remaining mixture in the blender/processor and blend together. Spoon the mixture into the molds and fill them halfway. Place them in the freezer for about 15 mins so they start to set. Remove from the freezer and fill them up with the vanilla mixture. Return to the freezer and let them set overnight. Make your caramel to store in the fridge overnight so you can top the cheesecakes the next day.
3. To make the caramel, add the coconut sugar to a small saucepan and heat through. Add the coconut milk and salt. Stir on a low heat until the mixture thickens (about 15 mins) remove from heat and transfer to a jar. Refrigerate overnight so it sets.
4. Once the cheesecakes have set overnight you can remove them from the molds and spoon caramel on top of them, spreading it with the back of the spoon. If the caramel is too hard, warm it up in the microwave (only 10 seconds or so) which will allow you to drizzle it. Decorate with any other treats you like - I melted some chocolate and drizzled it on top.
Store in the freezer and remove them about 30 mins before serving. Enjoy!