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Baking with Monalogue

Raw Salted Chocolate Caramel Cheesecake

Something a little bit different! I feel lucky to be sharing a recipe post from Monalogue today. Meet Mona, friend and fellow Instagram-obsessive. We met through the app a little over a year ago now, which still blows my mind for a number of reasons. I’ll save that for a specific Instagram gushing blog post though. We first met at an event where Mona provided the dessert options for guests, one of which was a raw chocolate cheesecake with raspberries on top. I remember it so well and have been pestering for the recipe ever since. For selfish reasons really, I just wanted to make it and eat it all to myself!

I’ve got to admit, I used to roll my eyes at the idea of raw desserts, only seeing the fad and trends behind it. After my first sample of one last year I definitely feel a lot more open minded to these recipes now. Sure, there are some instances where a pudding should just be a pudding. But if I can swap out a few things here and there for health benefits without compromising on the flavour, I’m game for this too.

I will stick to what I know when it comes to food, but I’m always fascinated by way in which Mona bakes. She’s really got these kind of recipes down! Have a look over on her blog for more vegan and healthy based dessert inspiration.

Baking with Monalogue - Raw Salted Caramel Chocolate CheesecakeBaking with Monalogue - Raw Salted Caramel Chocolate CheesecakeBaking with Monalogue - Raw Salted Caramel Chocolate CheesecakeBaking with Monalogue - Raw Salted Caramel Chocolate CheesecakeBaking with Monalogue - Raw Salted Caramel Chocolate Cheesecake

Recipe for Raw Salted Chocolate Caramel Cheesecake

Ingredients

10 Servings
Base
  • 140g bran cereal (e.g. All Bran)
  • 60g walnuts
  • 2 tbsp cacao powder
  • 1 tbsp coconut oil
  • 1 tbsp agave or honey
  • 10 sweetener tablets
Caramel
  • 150g pitted dates (soaked in water overnight)
  • 1 tsp pink himalayan salt
  • 80ml coconut cream
  • 80ml almond/soya milk
Chocolate Cheesecake
  • 450g skyr yogurt (can substitute with vegan cream cheese)
  • 2 tbsp coconut oil
  • 6 tbsp cacao powder
  • 6 tbsp cocoa powder
  • 10g gelatin (can substitute with agar)
  • 1/4 tsp vanilla paste/essence
  • 15 sweetener tablets

Method

Base
  • Spray a cake tin with oil spray, and line with baking parchment if the tin doesn't have a removable base.
  • Begin making the cheesecake base by placing the bran cereal, cacao powder and walnuts in a blender. Blend these ingredients until they reach a consistency similar to sand.
  • Dissolve the sweetener tablets in approximately 3tbsp of boiling water. Add the dissolved sweetener to the blender, along with the coconut oil and agave/honey.
  • Blend for 30 seconds, or until base ingredients are mixed and appear damp.
  • Press the base ingredients into the bottom of your cake tin. Press the layer firmly with your hands - this will keep the layer from falling apart. Set the cake tin aside when complete.
Caramel
  • In a clean blender, add the soaked dates, himalayan salt and coconut cream. Blend until a smooth and creamy texture is reached. Note that this might need a little patience - the caramel will be very thick, your blender may need breaks to avoid overheating.
  • Remove half of the caramel from the blender, and spread evenly over your cheesecake base layer.
  • Add the almond/soya milk to the caramel remaining in the blender. Blend until mixed, and set aside. This will be the caramel to drizzle on your finished cake.
Chocolate Cheesecake
  • You're now ready to make the final chocolate layer. Begin by mixing the skyr yogurt/vegan cream cheese with the cacao and cocoa powders. Using a whisk or electric mixer will ensure a smooth mix.
  • Dissolve the sweetener tablets in approximately 3tbsp boiling water, add to the yogurt and cacao/cocoa mix and whisk.
  • Dissolve the gelatine in approximately 3 tbsp boiling water. If it doesn't fully dissolve, heat in the microwave for 5-10 seconds at a time and stir, repeating until dissolved. (Note - if you are using agar instead of gelatine, you will need to heat it on a hob and boil for 5 minutes to activate). Add the dissolved gelatine/agar to the mixture and whisk well.
  • Heat the coconut oil in the microwave until melted, this shouldn't take longer than 20 seconds.
  • Add the melted coconut oil and vanilla essence/paste and stir.
  • Pour the chocolate layer into the cake tin. Make sure the layer is spread evenly by smoothing it with the back of a spoon, or by shaking the cake tin lightly from side to side.
  • Place the cake in the fridge for a few hours to set.
  • Remove the cake from the tin, drizzle with the reserved caramel, and decorate to your hearts content.
  • Enjoy! (and remember to keep and leftovers stored in the fridge).