Caramel cheesecake, a perfect cake for hot summer days
  • ½ cup almonds
  • 1 tbs agave syrup
  • 1 tbs coconut oil
Cashew cream:
  • 1 cup cashews (soaked in water for 2 hours)
  • 1⁄4 cup coconut oil
  • Coconut cream from one coconut milk can
  • 1⁄4 cup agave syrup
Caramel cream:
  • 20 dates
  • 3 tbs coconut oil (melted)
  • 1⁄4 tsp Himalayan salt
  • 1 tbs vanilla extract
  • ¼-1/2 cup water or almond or rice milk
  1. Blend the almonds until they are broken.
  2. Add coconut oil and agave syrup and blend until everything is mixed together.
  3. Transfer the crust onto a 16cm diameter pan.
Cashew cream:
  1. Blend the cashews until they turn into butter.
  2. Add coconut oil and continue to blend.
  3. Add coconut cream and blend some more.
  4. Add agave syrup and blend until you get smooth and creamy texture.
  5. Pour the cream over the crust and leave it in the fridge.
Caramel cream:
  1. Blend the dates until they are completely broken.
  2. Add coconut oil and ¼ cup milk or water and bend until you get a smooth cream. In case it is necessary, add more water/ milk.
  3. Add vanilla extract and blend some more.
  4. Pour caramel cream over cashew cream.
  5. Use a wet knife to flatten the top of the cake.
  6. Leave the cheese cake in the fridge or freezer for several hours before cutting it.
Recipe by My Sweet Mundo at