Dulce de Leche Cheesecake

Dulce de Leche

Ingredients:

• 1 can coconut cream
• 1/2 cup coconut sugar
• 1 tb coconut syrup
• 1/2 tsp salt
• 2 tsp vanilla

Method:

Combine all ingredients except vanilla in a pan and bring to boil stirring, and then boil 3-4mins. Turn down heat and simmer till liquid is reduced to half its volume – about 20-30mins. Remove from heat and stir in vanilla. Cool on stove, then overnight in fridge.

Cheesecake Base

Ingredients:

• 1 cup any nuts
• 2 tb cacao powder
• 1 tb coconut sugar
• 1 – 1+1/2 tb coconut oil
• pinch salt

Method:

Blend nuts till fine, add other ingredients and blend till sticking together. Press into a lined and greased tin and chill in fridge while making filling.

Cheesecake Filling

Ingredients:

• 3 cups cashews – soaked in boiling water 20-30mins and drained
• 1/2 cup lemon juice
• 1/3 cup maple syrup
• 1/3 cup cacao butter – melted
• 1/4 cup nut butter
• 2 tsp vanilla
• 1/4 tsp salt
• 1/2 cup choc bits

Method:

Blend all ingredients together (except chocolate) till smooth, then stir in the choc bits.

Put the filling onto the base, then swirl 1/2 of the dulce de lute into it. Put in fridge to set.

To Decorate & Finish:

Whip 2 cans of cold coconut cream – using the hard part only (none of the water in the can). Once whipped, add the other half of the dulce de leche that was left over, and whip again.

Combine in a piping bag and pipe a decorative pattern on top (see YouTube video above). Spread some cream on sides of cake and then press in some crushed salted nuts. Decorate top with chocolate shards. Enjoy!