Rooibos Cheesecake with Salted Caramel

Ingredients

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• Crust:
• Almond Flakes Almond Flakes 30g 1/3 cup
• Rolled Oats Rolled Porridge Oats 2 tbsp 2 tbsp
• Pitted Dates Pitted Dates 4 4
• Coconut Oil Coconut Oil 1 tbsp 1 tbsp
• Chia Seeds Chia Seeds 1.5 tsp 1.5 tsp
• Sea Salt Sea Salt pinch pinch
• Filling:
• Cashew Nuts Cashew Nuts 60g 1/2 cup
• Almond Milk Almond Milk 125ml 1/2 cup
• Organic Rooibos Tea Organic Rooibos Tea 1 teabag 1 teabag
• Coconut Oil Coconut Oil 1 tbsp 1 tbsp
• Agave Nectar Agave Nectar 2 tsp 2 tsp
• Salted Caramel:
• Coconut Sugar Coconut Sugar 50g 1/4 cup
• Coconut Cream Coconut Cream 60g 1/4 cup
• Table Salt Table Salt pinch pinch
• Vanilla Extract Vanilla Extract 1/2 tsp 1/2 tsp
• Garnish:
• Dried Figs Dried Figs 4 4

Instructions

1. 1.*Note: It’s easiest time-wise to prepare this dish the night before serving.
2. 2.Place cashews in a bowl, cover with boiling water and set aside for 2hrs.
3. 3.Toast almonds and oats in a pan over medium heat for 15min, stirring (be careful not to burn it) or until golden brown and fragrant.
4. 4.Add toasted almonds and oats, chopped dates, coconut oil and a pinch of salt to a blender and blend until mixture sticks together, add chia seeds and stir to combine.
5. 5.Press into the bottom of 4 to 6 glass ramekins or pots and refrigerate.
6. 6.Heat almond milk in a small saucepan and bring to boil, remove from heat and add rooibos teabag, steep for 10min, remove teabag and leave milk to cool.
7. 7.Blend rinsed cashews, coconut oil, agave syrup and chilled rooibos milk in a blender until smooth.
8. 8.Divide rooibos mixture between ramekins on top of crust and freeze for a minimum of 2hrs or until set.
9. 9.Meanwhile, place coconut sugar, coconut cream, vanilla extract and salt in a small saucepan, heating slowly while stirring to dissolve coconut sugar, reduce heat and simmer for 10min, or until sauce consistency is thick and sticky. Set aside to chill completely.
10. 10.Spread caramel over the set cheesecakes and refrigerate for 2hrs or until set.
11. 11.Garnish with dried figs and serve!

Nutritional Information

• Calories:
  387
• Fat:
  20g
• Sodium:
  109mg
• Carbs:
  50g
• Sugar:
  38g
• Protein:
  7g