Man oh man I do love salted caramel! Which is good news as I present some mini salted caramel cheesecakes!

If you haven't gotten on the no bake train you need to try these guys asap as they are RSF, DF, gluten-free and so so cute. I have made them a few times too many already! For the mini chocolate moulds on top I absolutely love using this mould and you will see me feature on so many of my raw desserts and cakes. For the silicon mould this version is my go to favourite as well!

Refined Sugar-Free, Gluten Free, Vegan

Cooking Time: 1 hour / Setting: 8 hours or overnight / Makes 6

NO BAKE MINI SALTED CARAMEL CHEESECAKES

Ingredients:
Base:
▪︎ 1 /2 cup almonds
▪︎ 1/4 cup pecans
▪︎ 1/4 cup desiccated coconut
▪︎ 7 x large medjool dates (soaked 10 minutes)
▪︎ 2 TBS peanut butter
▪︎ Pinch sea salt

Caramel layer
▪︎ 1 cup raw cashews (soaked for 4 hours)
▪︎ 1 scoop @macr0mike salted caramel protein powder ( Discount AMB-SAMMYB)
▪︎ 1/3 - 1/2 cup maple syrup (adjust on taste)
▪︎ 3/4 cup coconut cream (chilled)
▪︎ 1/3 cup melted cacao butter
▪︎ 1 tsp vanilla
▪︎ Pinch salt

Method:
1. Blend your almonds, pecans, and salt in a food processor until it forms a biscuit crumble. Add your dates and peanut butter and blend until the mix forms a crumbly dough. Transfer to a mini silicone mould and press down evenly, it should go 1/3 of the way up the mould.

2. Place in the fridge to set while you make your filling. Place all ingredients into a Vitamix or food processor. Blend on a high speed until it is smooth and creamy, scraping down the sides of the bowl occasionally.

3. Transfer the mixture into your moulds, if you have any leftover mixture you can use this as a topping for your cakes. Place the moulds flat in the freezer and set overnight or for 4 hours until set.

4. When set and firm to the touch, pop out of the moulds and top with melted caramel chocolate.

5. Top with your remaining salted caramel mixture or cashew cream. Allow them to thaw for 10 minutes before eating. Enjoy!

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