Salted Caramel Tahini Cheesecake

Indulge in the creamy richness of this vegan, gluten-free Salted Caramel Tahini Cheesecake. The luscious blend of cashews, tahini, and coconut oil creates a velvety texture, while the almond flour crust adds a delightful crunch. Topped with a decadent caramel sauce infused with tahini and a touch of sea salt, this cheesecake is a true dessert masterpiece.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1/2 cup tahini
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• For the crust: 1 cup almond flour, 2 tablespoons coconut oil, 2 tablespoons maple syrup, 1/4 teaspoon sea salt
• For the caramel sauce: 1/2 cup coconut cream, 1/4 cup coconut sugar, 2 tablespoons tahini, 1/4 teaspoon sea salt

Instructions:

In a food processor, combine soaked cashews, tahini, melted coconut oil, maple syrup, lemon juice, vanilla extract, and sea salt

Blend until smooth

In a separate bowl, mix almond flour, coconut oil, maple syrup, and sea salt until well combined

Press into the bottom of a lined cake tin

Pour the cheesecake mixture over the crust and smooth the top with a spatula

Place in the freezer to set for at least 4 hours

For the caramel sauce, combine coconut cream and coconut sugar in a saucepan over medium heat

Bring to a simmer, stirring frequently until thickened, about 5 minutes

Remove from heat and stir in tahini and sea salt until smooth

Let cool slightly

Once the cheesecake has set, drizzle caramel sauce over the top

Return to the freezer for another 30 minutes to set

Before serving, let the cheesecake thaw for a few minutes

Enjoy!