Salted Caramel Cheesecake (dairy-free) | Paleo | Gluten-free | The JOYful Table

Name: Salted Caramel Cheesecake (dairy-free) | Paleo | Gluten-free | The JOYful Table
Ingredients: 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; 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; 1/3 cup (80ml) lemon juice, (approx. 2 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; 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); 1/4 cup (60g) honey (unprocessed); 1/2 tsp fine sea salt; 2 tsp vanilla extract (organic); TOPPINGS optional: a drizzle of 80% dark chocolate, and extra pecans

susanjoyfultable.com

This decadent Salted Caramel Cheesecake has a beautiful lemony smooth and creamy filling. It's topped with a delicious layer of pecans and salted caramel.

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Ingredients

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
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
1/3 cup (80ml) lemon juice, (approx. 2 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
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)
1/4 cup (60g) honey (unprocessed)
1/2 tsp fine sea salt
2 tsp vanilla extract (organic)
TOPPINGS optional: a drizzle of 80% dark chocolate, and extra pecans