Raw vegan cheesecake is technically neither cheese nor cake, but when it tastes this good, it really doesn't matter. A light, creamy chocolate filling poured over a salted almond crust balances out the top layer of rich date caramel. The finished product has all the decadence of traditional cheesecake—minus the dairy, refined sugar, or gluten.
Vegan Salted Caramel Chocolate Cheesecake
Yield: One 8 or 9-inch cake
Active Time: 20 minutes
Total Time: 6 hours
Make the crust
Combine all crust ingredients in the bowl of a food processor and pulse until they form a paste. Press mixture into bottom of springform pan. Chill in freezer.
Make the chocolate cheesecake layer
Scoop out the hardened layer of coconut cream from the top of the chilled can of coconut milk and place in a high-speed blender, leaving the liquid behind. Add all remaining ingredients and blend until creamy and smooth. Remove springform pan from freezer and pour chocolate layer over the crust. Cover and return to freezer. Wash the blender.
Make the salted caramel layer
Combine all salted caramel ingredients in the cleaned blender, and blend on high until creamy and smooth. Pour on top of the chocolate layer. Cover with plastic wrap and freeze at least 6 hours or overnight to harden.
Remove cheesecake from freezer 20 to 30 minutes before ready to serve. If desired, top with melted chocolate before serving.