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Friday, 6 January 2017

Guilt-free millionaires cheesecake

Vegan, dairy-free, gluten-free, wheat-free, egg-free, natural sugar
Cheesecakes are becoming my favourite dessert to make & photograph!
I recently visited a local vegan cafe and tried a vegan millionaires shortbread slice, and loved it. I enjoyed it so much, i wanted to create a millionaires shortbread cheesecake, which can be enjoyed guilt-free, especially after Christmas!
In the words of my sister, " this is one of the best millionaires she has ever had" :D

Instead of buying shop bought cookies, i came up with a recipe that works really well with the overall flavour and has a delicious and crunchy base. It tastes just like shortbread.
I also made my own caramel sauce. This sauce is 100% natural and sweetened with dates, how amazing is that?!

I use soaked cashew nuts to make raw cheesecakes, so i took inspiration from my lemon cheesecake and made a yummy and creamy light caramel cheesecake layer, topped off with some raw chocolate. 

For extra flavour & texture, i added in some Nakd caramel nibbles. These little balls of goodness taste insanely good and compliment this cheesecake beautifully, plus they are one of your five a day. Whoop!!!
 They contain just the right amount of sweetness without being sickly, and knowing they are natural is amazing! I just want to keep eating them, haha :)
This recipe is honestly divine, and if you like millionaires as much as me, you will love it!!! 

Preparation- Overnight for the cashew nuts
Makes- 1 large cheesecake
Serves- 10-12

Ingredients for the base
-180g of plain flour
-70g of almond flour
-1 teaspoon of baking powder
-Pinch of cinnamon
-Pinch of salt
-1/2 cup of coconut sugar
-1 teaspoons of vanilla extract
-60g of almond butter
-1 cup of coconut oil + 3 tablespoons of coconut oil

Ingredients for the caramel sauce
-120g of pitted dates 
-1/2 lemon (juice only)
-1 teaspoon of vanilla extract
-1 tablespoon of coconut oil
-1/3 cup of almond milk

Ingredients for the cheesecake layer 
-90g of coconut oil (melted)
-3 cups of cashew nuts (soaked overnight)
-1 teaspoons of vanilla extract
-1/3 cup of maple syrup
-1 tablespoon of the caramel sauce (recipe above)

-Get my homemade raw chocolate recipe here
-Gold leaf (optional)

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

To make the base
Step 1- Preheat the oven to 180 degrees and line a baking tin with grease proof paper.

Step 2- In a large mixing bowl, combine the flours, baking powder, cinnamon, salt & coconut sugar.

Step 3- In a separate mixing bowl, combine the vanilla extract, nut butter, 1 cup of coconut oil (melted) and chia eggs.

Step 4- Pour the dry ingredients into the wet and mix until fully combined.

Step 5- Cool the dough mixture in the fridge for 40-45 minutes. This makes it easier for rolling out.

Step 6- Roll the dough on a clean surface, and cut out the cookies to your desired size and place onto the lined baking tin/tray.
Bake for 10-15 minutes until the cookies turn golden.

Step 7- Place on a wire rack and allow to cool.

Step 8- Once the cookies have cooled, pop them into a large mixing bowl and crumble.

Step 9- In a small saucepan over a low heat, melt the 3 tablespoons of coconut oil,then pour it into the crumbled cookies and mix until well coated.

Step 10-  Firmly press the mixture into the lined tin and pop into the freezer.

To make the caramel sauce
Step 1- Pit the dates and place them into a food processor along with the lemon juice, vanilla extract, coconut oil and almond milk
Whizz up until smooth. This will take around 5-10 minutes on high. Depending how you want the sauce, add more milk for a runnier consistency. 

To make the cheesecake layer
Step 1- Place the coconut oil into a sauce pan and lightly heat until melted.

Step 2- Drain the water from the cashew nuts and place the nuts into the food processor along with the melted coconut oil, vanilla extract, maple syrup and 1 tablespoon of caramel sauce.
Whizz up until combined. 
This will take around 5-8 minutes on high.
Step 3-  Carefully pour the cheesecake mixture onto the base and even out with a spoon.
Step 4- Press some Nakd caramel nibbles into the cheesecake layer (optional)
This will look like a huge chocolate chip cookie at this stage. (as you can see by the photo above)
Pop into the freezer for 15-20 minutes to harden slightly.

Step 4- Remove the cheesecake from the freezer and spread on your homemade caramel sauce.
Step 5- Pour on your homemade raw chocolate and even out with a spoon. 
You can even drip some chocolate down the edge of the cheesecake for decoration.
Add on some Nakd nibbles and gold leaf (optional).

Pop the cheesecake back into the freezer to set fully.
This will take around 3-4 hours.

Store in a sealed container in the freezer and defrost before serving.


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Holly jade


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