Black Salted Caramel Cheesecake

Celebrate Your Sweet Tooth Naturally: Raw Desserts with Chef Cynthia Louise

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

Ingredients

(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

Directions

1. To prepare the base, line a round, standard tart tin with greaseproof paper and set aside.
2. Add the ingredients to a food processor.
3. Process until well combined and sticky. Transfer the mixture to the prepared tart tin.
4. Press down to distribute evenly. Set aside in the fridge.
5. To prepare the filling, add the ingredients (except the black charcoal salt) to your blender.
6. Blend until completely smooth and creamy.
7. Pour the filling over the base. Sprinkle with the black charcoal salt.
8. Store in refrigerator overnight before serving.