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Black Salted Caramel Cheesecake
A plain cheesecake would be decadent enough! Chef Cynthia creates an amazing and heavenly cheesecake with added black salt to bring out the sweetness of the caramel.
Serves: 12- 18 slices
Black Salted Caramel Cheesecake
Print RecipeIngredients
(use organic where possible)
FOR THE BASE
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 ½ cup shredded coconut
- Pinch of salt
- 1 cup dried dates
- 1 tsp vanilla extract
- 1 tbsp psyllium husk
- Water, as needed
FOR THE FILLING
- 2 cups cashews (soaked in 4 cups of water for at least 8-12 hours and rinsed well)
- ½ cup maple syrup
- 1 ½ drops of caramel essence (medicine flower essences)
- 1 vanilla bean
- ½ tsp himalayan salt
- 1 cup cacao butter, melted
- Black charcoal salt, for topping
- Water, as needed