ROASTED ALMOND & SALTED CARAMEL EASTER "CHEESECAKE" #dessert #vegan

Half a month prior we assumed the test of making a solid veggie lover "cheesecake" formula propelled by a wide range of evil Easter treats and this delightful, beautiful and IMMENSELY compelling sweet was conceived. Like we generally do, we tried this formula multiple times before capturing it and I had envisioned we would in any case have more of this heavenliness hanging in the cooler at this point, yet a-fix. It's almost all gone. Many cuts of sweet, debauched flawlessness (maybe a fourth round is all together?).

Customary portuguese desserts around this time are about this kind of flavors: the warmness of cinnamon, the sweetness of caramel and the toasty kind of cooked almonds (and chocolate really, however we're sparing that one for some different treats!). In any case, these sweets couldn't be further from being sound (or plant-based, so far as that is concerned) and we've had all that could possibly be needed of that! You can put the dairy and the eggs and the stone hard misleadingly shaded sugar aside, since this infant directly here has all that you could want. The almond cinnamon cashew cream possesses a flavor like treats and the salted medjoul date caramel is, well... Salted. Date. Caramel. We tossed in some cut almonds in the middle of layers for some additional crunch and voilá! Best pastry ever. It might include some drenching and solidifying however trust me, this is very simple to make and it merits all the time on the planet.

Also Try Our Recipe : Muffin Mix Blueberry Streusel Cookies

INGREDIENTS
BASE

10 medjoul dates, pits removed
2 cups | 300 gr. blanched almonds

SALTED DATE CARAMEL

15 medjoul dates, pits removed
2 tbsp roasted almond butter
2 tbsp melted coconut oil
2 tbsp unsweetened almond milk
1/2 tsp himalayan pink salt
1/3 cup | 35 gr. almond slices (for layering)

ALMOND CINNAMON CASHEW CREAM

3 cups | 400 gr. raw cashews, soaked overnight (or for a minimum of 4 hours)
1 cup | 250 ml. unsweetened almond milk
1/2 cup | 125 ml. melted coconut oil
3/4 cup | 180 ml. rice malt syrup
1/4 cup | 70 gr. roasted almond butter
seeds of 1 vanilla bean
1 tsp cinnamon

STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

BASE

Preheat your oven to 300ºF | 150ºC
Spread the almonds on a baking tray and roast for about 20 minutes (or until they turn golden brown).
Remove from the oven and allow them to cool completely.
Add the almonds and pitted dates to your food processor/blender and process for about 30 seconds, until they turn into a sticky, fine meal.
Scoop out a 1/4 cup of this meal and set aside, for garnish.
Visit bit.ly/2U8gGdH for full instructions.

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