- ¾ cup almonds or pecans
- ⅓ cup unsweetened coconut flakes
- 1 cup packed pitted dates
- 1 to 3 Tablespoons of Cocoa Powder for Chocolate Crust
- Line the bottom of a 6-inch springform pan with parchment paper and grease the bottom and sides with coconut oil or avocado oil.
- Place the almonds and coconut in a food processor; process until it resembles very coarse sand. Add the dates, pulse a few times, until dates are finely chopped and mixture comes together as a cohesive dough. Press mixture evenly into bottom of prepared pan. Set aside and make filling.
- ¾ cup coconut butter (coconut manna)
- 4 tablespoons of water
- 3 tablespoons lemon juice
- 3 tablespoons vanilla extract
- ⅔ cup coconut sugar or maple sugar or date sugar (we recommend coconut sugar or date sugar to get a caramel taste)
- 4 tablespoons coconut oil
- 2 containers of Daiya dairy free vegan plain cream cheese style spread
TIP: If you wish to cut down on the sugar you can use stevia flavored drops in place of the sweeteners. You will have to add a bit at a time to get the taste that you want.
- In a blender or food processor blend coconut butter, water, lemon juice, vanilla and sweetener until combined.
- Add cream cheese spread and blend until smooth.
- Melt coconut oil and add to cream cheese mixture and blend until smooth.
- Pour filling into prepared crust. Cover and refrigerate 3 hours until firm.
Caramel Sauce Topping Ingredients
- coconut cream from 1 can of full fat coconut milk*
- 1 cup caramel flavored date syrup, coconut sugar, maple sugar or date sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt (optional)
- 3/4 cup unsweetened coconut
- 1/3 cup dark chocolate
- 2/ teaspoons coconut oil
Caramel Sauce Topping Instructions
- Place the coconut cream into a saucepan over medium low heat. Add in the sugar chosen and vanilla extract; stir to incorporate.
- Heat sauce until it begins to boil. Heat should be set so that the sauce is at a rolling boil, but low enough to keep it from boiling over. Boil caramel sauce for 30 to 35 minutes or until sauce is thick enough to coat a spoon and stay when finished. This will thicken up more as it cools.
- Half the caramel topping and add ¾ cup of unsweetened coconut, mix thoroughly and top firm cheesecake with caramel/coconut mixture.
- Fill a saucepan with water and place over medium to low heat. Create a double boiler by placing a bowl over the saucepan; add ⅓ cup dark chocolate and 2 teaspoons of coconut oil. Once mixture is completely melted, drizzle over the top of the cheese cake. Then drizzle the remaining caramel mixture over the top.
*Place can of coconut milk in fridge for an hour or two (over night is best). When you open the can the coconut cream will have risen to the top and separated from the coconut water; scoop out the thick cream from the top to use.