Sue Joy: Heavenly Salted Caramel Cheesecake

Monday, June 14, 2021 12:53 pm
Reading Time: 2 minutes

The 98five Staff family were certainly treated today when Sue Joy (author of the Joyful Table) brought in her heavenly Salted Caramel Cheesecake.

It’s dairy free, so great for all those lactose sufferers out there (like me), and taste…well, it hands-down beats a regular cheesecake! Weekdays announcer Mike Crichton already plans on making it and it’s so healthy and delicious he plans on eating it for breakfast, and hey, why not?!

Don’t be put off by the number of ingredients, this recipe is well worth the effort and won’t leave you feeling bloated afterward!

  • BASE:
  • 5 Medjool date(s), pitted 
  • 1 cup (105g) almond meal/flour 
  • 1/2 cup (60g) pecans 
  • 3/4 tsp cinnamon 
  • 1/8 tsp sea salt 
  • 2 1/2 Tbsp coconut oil
  • CHEESECAKE FILLING: 
  • 1 1/2 cups (200g) raw cashews, soaked in water for 1 – 2 hours, then rinse and drain 
  • 1/2 cup (125ml) coconut cream, (a thick brand like Ayam) 
  • Fine lemon zest, from 1 lemon 
  • 1/2 cup (125ml) lemon juice, (approx. 2 lge lemons) 
  • 3 Tbsp honey (unprocessed) 
  • 2 Tbsp coconut oil 
  • 3 tsp vanilla extract (organic) 
  • A pinch of fine sea salt 
  • 60g raw cacao butter, melted 
  • SALTED CARAMEL TOPPING: 
  • 1/2 cup roughly chopped pecans, plus 1 tsp ghee for toasting 
  • 1 cup (250ml) coconut cream, (a thick brand) 
  • 1/4 cup (60g) ghee, or grass-fed butter (coconut oil can also be used) 
  • 1/3 cup honey (unprocessed) 
  • 1/2 tsp fine sea salt 
  • 2 tsp vanilla extract (organic) 
  • TOPPINGS optional: a drizzle of 80% dark chocolate, and extra pecans 

For the Full Recipe click here

Listen to the whole conversation with Sue Joy below

 

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