Raw Sticky Date Cheesecake

 

I love sticky date pudding and I also love raw cheesecake, so why not combine two of my favourite things!?

I loved developing this recipe and using the use of macadamias to provide a smooth and creamy texture.
Chunks of sticky date are found throughout and the caramel sauce drizzled on top really gives that extra decadence.

Servings: 10 slices

Ingredients

Base

2 cups Almond Flour
6 Medjool Dates, pitted & chopped
2 tbsp Extra Virgin Coconut oil
1 tbsp Cacao Powder 
Pinch of Salt 

Filling
2 cups Macadamia Nuts
6 Medjool Dates, pitted & chopped
½ cup Coconut Cream
½ cup Coconut or Greek Yoghurt
¼ cup Extra Virgin Coconut Oil
¼ cup Maple Syrup
½ tsp Ground Ginger 
1 tsp Vanilla Extract

Caramel Sauce
½ cup Coconut Cream 
¼ cup Maple Syrup

Method

  1. Soak macadamia nuts for 30 minutes in boiling water.

  2. Blend all base ingredients until combined.

  3. Press evenly into a spring cake tin.

  4. Freeze for 15 minutes.

  5. Blend all filling ingredients into a smooth consistency.

  6. Pour over base.

  7. Freeze until firm (approximately 2 hours).

  8. Remove at least 10 minutes prior to serving.

  9. Prior to serving start caramel sauce:

  10. Bring coconut cream & syrup to the boil in a small saucepan and stir consistently for at least 5 minutes or until sauce thickens. 

  11. Allow to slightly cool and pour over top cheesecake upon serving. 

 
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