27 Mar Raw salted caramel cheesecake with Chaga powder
Salted caramel cheesecake is probably one of our all-time favorites, as is Chaga mushroom powder. We’re not always a fans of raw cakes, though, but because I (Jasmijn) don’t have an oven, we had to be creative. Nevertheless, this raw cheesecake turned out pretty good if we may say so ourselves.
Salted caramel, Chaga and zucchini
This raw salted caramel cake happens to be made out of natural ingredients only. We even managed to put in some veggies!
Yes, you read it right, we added zucchini to the mixture for some extra greens, and no, you will not taste it!
Next to the zucchini, we also added Chaga powder to this delicious salted caramel cheesecake, for some extra health-supporting benefits.
Chaga Mushrooms is known for its high levels of antioxidants. It also has antiviral and anti-inflammatory properties. Therefore it’s not that weird that Chaga’s other name is King of mushrooms. Traditional healing traditions have been familiar with these powerful fungi for hundreds of years. Chaga is especially cherished in Russian culture, where it is frequently used daily to support overall health and digestive issues.
Now, of course, this raw salted caramel cheesecake is still considered a ”treat”. It does contain lots of healthy whole food ingredients. Also, we think we all deserve a treat right now in these crazy times 🙂
So get your baking pan out of your pantry and give this yummy raw cheesecake a try. We know you love salted caramel as much as we do.
For the crust:
- 100 gr pecans
- 20 gr shredded coconut
- 1 pinch of Himalayan salt
- 2 tbsp maple syrup
Chaga cheesecake filling:
- 200 g raw cashew nuts
- 90 g peeled zucchini
- 65 gr date or maple syrup
- 45 ml of almond milk
- 1 large tbsp Chaga powder
- 1 vanilla pod (marrow scraped out)
- 1 tbsp lemon juice
- 1 small pinch of Himalayan salt
- 155 ml coconut oil (melted)
Salted caramel topping:
- 200 gr Medjoul Dates
- 75 ml of maple syrup
- 2 tbsp white almond butter
- 1/2 vanilla pod (marrow scraped out)
- 1 very small tsp Himalayan salt
- 1 tbsp coconut oil (melted)
Soak the cashew nuts for the filling and the dates for the caramel in separate bowls in plenty of water. You can either soak them in hot water for an hour or soak them the night before.
Add the pecans together with the coconut flour and the Himalayan salt to a food processor, then, while the food processor is running, add the maple syrup. Process until it starts to form into a sticky dough. Transfer to the springform pan (20cm) and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
Rinse the soaked cashew nuts and drain in a sieve. Peel and cut the zucchini into small pieces, put them together with the soaked cashew nuts in the food processor, and let it run until a smooth mass is formed. Now add the date syrup, almond milk, vanilla marrow, lemon juice, and salt. Lastly, while the food processor is running, add the coconut oil. Leave it on until smooth and smooth, then pour onto the springform tin with the bottom. Return to the freezer to set completely (1 hour).
Drain the Medjouldadels and put them together with maple syrup, almond paste, vanilla marrow, and Himalayan salt in a food processor or blender. Mix till it’s completely smooth and finally add the melted coconut oil. Pour the caramel evenly over the cheesecake and keep it cold. You can cut nice pieces of it after about 6 hours.
Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.
Once the cheesecake is thawed, keep it stored in the refrigerator or freezer.