dairy free cheesecake healthy recipe

This dairy-free salted caramel cheesecake uses GATO & Co melting chocolate fondants as the base for a touch of luxury and is perfect for impressing guests at a dinner party or just for enjoying yourself!

Serves 8

Ingredients

For the base

3 x GATO & Co. Melting Chocolate Fondants

For the cheesecake

  • 156g cashews (soaked overnight)
  • 37.5g coconut oil (melted)
  • 25g cacao butter (melted)
  • 37.5g almond butter or tahini
  • 2 tbsp coconut sugar
  • 2 tbsp light agave nectar or maple syrup
  • 1/2 tbsp vanilla essence
  • 1 tsp mesquite or maca powder (optional)
  • 1 tsp lucuma powder (optional)
  • Pinch fine Himalayan pink/sea salt (if coarse, grind)
  • 1 lemon, juice only
  • 87.5g courgette (peeled and cubed)

For the salted caramel

  • 37.5 g coconut oil (melted)
  • 1/4 cup nut milk of choice
  • 2 pitted medjool dates (soaked in hot water for 1 hour)
  • 2 tbsp light agave nectar or maple syrup
  • 2 tbsp almond butter ortahini
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt or 1/4 tsp fine Himalayan pink
  • 1/4 tsp mesquite or maca powder (optional)
  • 1/4 tsp lucuma powder (optional)

Method:

  1. Start by dividing your GATO puds equally into a silicone mould with 8 cavities or alternatively place into a small, lined, springform cake tin. I found that roughly 2 tbsp per cavity was best. ‘Knuckle’ in the mixture until evenly distributed. Place into the fridge/freezer until needed later.
  2. Place all of the ingredients for your cheesecake into the bowl of your food processor, except for the courgette, and process until smooth. Add your peeled and cubed courgette and process on low until fully combined. 
  3. Place your silicone mould (or cake tin) onto a baking tray – this will make it easier to transport to your fridge or freezer. Pour the filling into the indentations and place in the refrigerator for up to 3 hours, or the freezer for 30 mins-1 hour, until set.
  4. It’s now time to whip up your salted caramel topping. Drain your soaked dates and place into a bullet style blender of food processor and blend until smooth.
  5. Remove your cheesecakes from the mould and drizzle over your salted caramel - enjoy!

Recipe developed by Georgina Young

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