Recipes

May 14th, 2026

 DAIRY FREE CARAMEL CHEESECAKE

This unbelievably creamy recipe is so delicious. You won’t be missing dairy at all.

INGREDIENTS

Crust:

  • 1 cup raw almonds
  • 1 cup shredded coconut
  • 10 Medjool dates
  • ½ tablespoon coconut oil

Cheesecake:

  • 4 cups raw cashews soaked overnight, drained, and rinsed (in a pinch, you can soak them in boiling water for a shorter amount of time)
  • 1 cup water
  • ¾ cup of pure maple syrup
  • ⅔ cup coconut oil, melted
  • ½ cup lemon juice
  • 2 teaspoons vanilla extract

Topping:

  • 1 recipe Salted Caramel Sauce

DIRECTIONS

  • Line a 9” springform pan with parchment paper and set it aside
  • Place all the crust ingredients in a food processor and process until it’s the texture of coarse sand 
  • Pour the crust mixture into the pan and use your fingers to flatten it
  • Add all the cheesecake ingredients to a high-powered blender
  • Blend on high for 2-3 minutes or until it’s creamy
  • Pour the cheesecake onto the crust and gently tap to remove any air bubbles
  • Freeze the cheesecake for at least 5 hours before serving
  • Take it out of the freezer 30 minutes before serving to allow it to thaw.
  • Drizzle the salted caramel sauce on top (while it’s still frozen) and smooth it out completely across the top (you don’t need to use the entire sauce recipe)

** Once the cheesecake is thawed, if you aren’t serving it right away, keep it in the refrigerator.

SALTED CARAMEL SAUCE

INGREDIENTS

  • 13.5 oz full-fat coconut milk
  • ½ cup coconut sugar
  • ½ teaspoon sea salt
  • 1 teaspoon coconut oil
  • 1 teaspoon pure vanilla extract

DIRECTIONS

  • Combine the coconut milk, coconut sugar, and salt in a saucepan over medium-high heat
  • Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer
  • Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce
  • Once the sauce has turned a dark amber color and has thickened enough to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract
  • Spread it on top of the cold cheesecake