️RAW salted caramel cheesecake 

If you have an occasion coming up and want to make something that’s going to please everyone, this is is! 

It’s got the WOW factor! 

Great for serving to people who are new to healthy living- they will never know the difference! 

This makes a small cake (8 small serves but it’s quite rich so a small serve is sufficient) 

If you can’t get hold of the caramel chocolate, the dark chocolate alone is lovely.



  • 1/2 cup of activated nuts
  • 1/2 cup of dedicated coconut 
  • 1/4 cup of almond meal
  • 2 T of raw cacao powder 
  • 1 T of raw cacao nibs 
  • 1/4 cup of sultanas 
  • 2 T of water 

Caramel layer : 

  • 1 cup of cashews (soaked minimum 4 hours) 
  • 1/2 cup of full fat coconut milk or cream
  • 8 large medjool dates 
  • 1 tsp of pink salt 
  • 2 T of Mayvers unhulled tahini 
  • 1 tsp of mesquite powder (optional) 
  • 3 T of coconut oil 

Top chocolate and caramel:

  • 2 T of coconut oil 
  • 1 T of raw cacao powder
  • 1/2 T of pure maple syrup 
  • 3 squares of loving earth caramel chocolate 


  1. Line the base of a 18cm spring form pan with baking paper.
  2. Combine all ingredients for base (except water) in food processor. Blend on high to combine. 
  3. Add the water. The mixture should hold together well, if not, slowly add a small amount of water.
  4. Press base mixture into pan and smooth with your fingers or a spoon/ spatula.  
  5. Add all the ingredients for the caramel layer to the food processor, blend on high till the mixture is completely smooth. 
  6. Pour onto base layer and place in the freezer to set for a min of 4 hours. 
  7. Once set, melt the 1 T of the coconut oil over low heat. Sift in the cacao powder, and add the maple. Allow to cool slightly to thicken a little before using a spoon to drizzle it on top. 
  8. Then melt the other 1 T of coconut oil with the caramel chocolate and repeat.
  9. Enjoy!! 
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