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


(use organic where possible)


  • 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


  • 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


  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.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English