Caramel Cheesecake

Mia discovers how to use chickpeas and their liquid to create one of her favourite desserts!

Caramel Cheesecake
Time 25 mins | Serves 8


  • 1 cup Almonds
  • 1 cup Desiccated Coconut
  • 2 tbsp melted Coconut Oil
  • 1 tbsp Maple or Coconut Syrup


  • 2 cups cooked Chickpeas
  • 1 cup Dates (pre-soaked in boiling water for 10 – 15 mins)
  • 2 tbsp melted Coconut Oil
  • 2 tbsp Coconut Cream
  • 1 tbsp Vanilla Extract
  • 1 tbsp Maca Powder
  • 1 tbsp Nut Butter
  • 1/2 tsp Salt
  • 1/4 – 1/2 tsp Nutmeg

Topping (make in advance)

  • 1/2 cup cold Aquafaba (chickpea liquid)
  • 1/4 tsp Xanthan Gum
  • 2 tbsp Maple Syrup
  • 1 can cold Coconut Cream (thick part)


First make the base of the Cheesecake by blending all the ingredients together and press flat into a lined tin. Leave in the fridge to harden while you make the filling.

To make the filling simply blend all the ingredients together till smooth and pour onto the base. Return to the fridge to set.

To make the topping, whip the Aquafaba and Xanthan Gum together till stiff peaks form. Next slowly add in the Maple Syrup while continuing to whip. Then slowly whip in the Coconut Cream. Place this mixture in the fridge for a few hours before use. Once ready put the topping on the Cheesecake.

Decorate as liked, shown here is a Chocolate Ganache swirl and crushed Roasted Nuts on the sides.

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