Raw Vegan Macadamia Caramel Cheesecake
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Dessert
Serves: 12
  • BASE:
  • ½ cup macadamia nuts
  • ½ cup walnuts
  • ½ cup pitted dates
  • ½ cup dried figs (or sub more dates)
  • 1½ cups cashews (soaked for 3-4 hours or overnight)
  • 1 400g can coconut cream
  • Juice 1 lemon
  • drop vanilla extract
  • ⅓ cup maple syrup
  • 1 TBSP coconut oil
  • ½ cup macadamia butter (or sub cashew butter)
  • ⅛ cup coconut oil
  • 6 TBSP maple syrup
  • drop vanilla
  • pinch salt
  1. For the base: break down the macadamias and walnuts in a food processor. Add dates and figs and process again until sticky. Transfer mixture to a square or round baking tin (depending on the shape you want) and press down evenly to the base. Set aside.
  2. For the filling: Add all filling ingredients into a high-speed blender and blend until smooth and creamy. Pour over base and place in the freezer to set for about an hour before pouring on the caramel layer.
  3. For the caramel, ensure the coconut oil is melted ( I use a microwave if needed) add all ingredients to a bowl and mix until as smooth as possible. Pour over the filling and smooth. Place back in the freezer to set well for at least 3-4 hours or overnight. Allow to thaw slightly, slice, and enjoy. This is a very soft cake so its best to slice it before it goes too soft.
Recipe by Hazel & Cacao at https://hazelandcacao.com/raw-vegan-macadamia-caramel-cheesecake/