Vanilla Cheesecake with Caramel Topping
29/08/2018 | Tamara Brown
Raw caramel... Need I say more?
The Raw Food Girl's Tip: If you have a powerful enough food processor, you can use ordinary pitted dates instead of medjool - just soak them for at least 10 minutes first, drain the water and you're good to go.
This recipe is featured in The Raw Food Girl's Sweets & Treats eBook, along with 50 others nutritiously raw snacks.
A word from The Raw Food Girl
Ahhh caramel.. I could honestly live on the stuff. It's such a weakness for me, I have to watch myself - though eating it raw isn't quite so bad. In moderation.
When I first started creating raw recipes, it blew my mind just how much dates + maple syrup + almond butter tastes EXACTLY like caramel. Add a pinch of himalayan pink salt and now it's salted caramel. Too good!
In the early days, I went hard creating lots of raw caramel recipes. Caramel Creme Eggs are one of my most popular recipes to date (especially at Easter time!) and Caramel Slice certainly doesn't go astray. In fact, it took me almost two weeks to perfect my Caramel Slice - hubby loved it, each day he'd come home from work to discover a new attempt in the freezer.
He was certainly well fed that fortnight.
These days, I satisfy my caramel addiction in a much more healthful way: Amazonia's Fermented Paleo Salted Caramel protein powder. It is quite literally the best tasting plant protein powder I've ever tasted, as well as being alkaline, free from sugar and artificial sweeteners, and clocking in at 1% sugar (from stevia).
It's absolute gold, and means I still get my caramel fix every day while packing in spinach, super greens and all sorts of other goodness. It's perfect for a post workout smoothie too, with all that planty protein... Winning!