Vegan salted caramel and avocado ganache cheesecake

By eliminating refined sugars and adding functional, body-loving ingredients, Danielle Copperman – nutritionist and founder of Qnola – has created healthier alternatives to summer favourites.

Give this recipe for salted caramel and avocado ganache cheesecake a try.

• makes one large cheesecake

Ingredients 

Base

• 1 cup almonds
• 200g pitted Medjool dates
• 60g desiccated coconut
• 50g cashews
• 3 tbsp coconut oil
• 1 large handful walnuts
• 1/2 tsp vanilla extract
• Pinch salt
• Zest of 1 lemon – optional
• 1/2 cup toasted buckwheat groats – optional (adds an amazing extra crunch to the base)

Raw caramel layer

• 5 pitted Medjool dates
• 3 tbsp almond butter
• 2-3 tbsp coconut oil, melted
• 2 tbsp agave
• 2 tbsp nut milk or boiling water (only if the mixture needs help whilst blending)
• Pinch of salt

Salted vanilla layer

• 2 cups tinned coconut milk solid
• 1 cup cashews, soaked
• 3/4 cup nut milk
• 1/4 cup agave or raw honey
• ⅓ cup coconut oil, soft but not melted
• 1/2 tsp lemon juice
• Pinch of Himalayan pink salt

Avocado ganache layer

• 1 ½ cups cashews, soaked
• 1/2 ripe avocado flesh
• 1 cup nut milk
• 1/4 cup agave
• 1/2 tsp vanilla extract
• 1/2 cup cacao powder
• 1/2 cup coconut oil, melted
• Pinch of Himalayan pink salt

Method

1. First make the base. Place the desiccated coconut, buckwheat groats (if using), almonds, cashews and walnuts into a food processor and pulse on a high speed for 1 minute, until they break down into a flour consistency with some small chunks.

2. Add the dates, vanilla, salt, coconut oil and lemon zest, if using, and pulse for a further 1-2 minutes.

3. Once the mixture has become almost dough like, transfer into a round or rectangular cake tin (the choice is yours!) and spread the mixture evenly. Use the back of a spoon to press the mixture firmly into the base to make the base as compact as possible.

4. Place in the freezer whilst you prepare the fillings.

5. Next make the caramel layer. Place all of the ingredients into your blender and blend at a low speed, gradually increasing after a minute. If the dates are breaking up instead of coming together into a paste, add more coconut oil along with some boiling water to help it to blend.

6. Once smooth, scrape the caramel from your machine and spread evenly across your base.

7. Return to the freezer whilst you prepare the cheesecake layers.

8. Now make the salted vanilla layer. Blend the drained cashews, coconut flesh (or milk), nut milk, lemon juice and salt on a medium speed. Increase to a high speed after a minute.

9. Gradually add the agave and coconut oil whilst the mixture is still blending (if your blender permits). Add more coconut oil if your blender is clogging.

10. Scoop the mixture over your caramel studded biscuit base. Depending on your personal taste preference, you may want to add more salt.

11. Once spread evenly over your base, return to the freezer whilst you make the chocolate layer.

12. Blend the cashews, avocado, almond milk, agave, vanilla and salt on a medium speed. Increase to a high speed after one minute.

13. Once smooth, add the cacao powder and blend for a further 30 seconds.

14. Add the coconut oil whilst the mixture is still blending (if your blender permits).

15. Scoop the mixture over your salted caramel layer.

16. Top the cheesecake however you like! Use chopped nuts, chopped raw chocolate, cacao nibs, berries or even banana to create a banoffee taste sensation.

17. Return to the freezer for at least 45 minutes. You can store in the freezer until 30 minutes before it is ready to serve. Then, enjoy!

Recipe courtesy of Qnola.