Vegan raspberry caramel cheezecake

This cake has 4 layers. Well, 5 if you include the raspberries in the center. It may take a while but its so worth it!! 


1 cup brazil nuts

1/2 cup pitted dates

1/4 cup liquid coconut oil 

1 Tbs cacao powder

Blend Brazil nuts until crumbly then add the rest of your ingredients and blend until it all comes together and is sticky when pressed between your fingers. In a lined cake tin press in the base evenly and firmly.


4 Tbs niulife caramel spread

1/4 cup pitted dates

1 Tbs coconut oil

Blend until smooth and pour over base.


2 cup cashews (soaked overnight)

1/4 cup coconut oil

1 cup coconut milk.

**Blend together until smooth then seperate in two**

Blend one half with

1tsp vanilla extract

2 Tbs rice malt syrup 

and pour over the caramel layer and top with fresh rasberries

Blend the other half with

3 Tbs niulife caramel spread

And pour on top of raspberry layer.

Set in the freezer over night.


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