This is a TEST SITE. Visit http://about.spud.com for our live SPUD site
Variables:
Warning: Use of undefined constant SPUD_TEMPLATE_PATH - assumed 'SPUD_TEMPLATE_PATH' (this will throw an Error in a future version of PHP) in /home/rojanospud/public_html/wrdp/wp-content/themes/SPUD_5/header.php on line 192

#A available variables: citycode: | LoggedIn: | Is New Customer: | Thisweek: | CurrentWeekID: | CustomerWeekID: | DeliveryDate: |
TEST reading sessionid: loggedin: 0 isNewCustomer 0 TW_NW 0 currentWeekID 0 customerweekid 0 deliveryDate
Warning: Use of undefined constant post_title - assumed 'post_title' (this will throw an Error in a future version of PHP) in /home/rojanospud/public_html/wrdp/wp-content/themes/SPUD_5/menu/SpudPartial.php on line 150
skip to Main Content

HOW TO MAKE EVIL DECADENCE (AKA VEGAN CHEESECAKE)

I have often tasted something at a restaurant and strived to recreate it at home; usually with a great deal of success. I am lucky and never take my luck for granted. My favourite frozen dessert is So Delicious Salted Caramel Cluster Cashew Ice Cream. Yesterday, I decided I would try to recreate that taste into a vegan salted caramel cheesecake or as we have nicknamed it: Evil Decadence! When I made it, I wrote nothing down and had no measuring devices so here, I will try to recreate it on paper. Including the base, there are four layers of deliciousness, the first three mixed individually in my Vitamix.

 

Base

1 ½ cups of pecans

1 cup chopped dates

¼ cup maple sugar

¼ tsp of Himalayan salt

1 T. coconut oil

 

Salted Caramel Spread

15 pitted medjool dates

2 rounded tablespoons cashew butter (warmed up)

2 T. melted coconut oil

2 T. warm unsweetened cashew milk

½ tsp Himalayan pink salt

 

Caramel Cheesecake

3 cups of pre-soaked cashews, drained (soaked overnight)

1/3 – ½ cup melted coconut oil

½ cup maple syrup

Juice of one fresh lemon

1 tsp vanilla extract

¼ tsp of Himalayan pink salt

 

Salted Caramel Topping

1 cup Coconut sugar

¼ cup Maple Syrup

2 T. Coconut oil

¼ tsp of Himalayan pink salt

 

First, using a Vitamix or food processor, mix the ingredients for the base. The pecans and dates should be crumbly and sticky. Press the mixture into a 9 inch spring form pan. Refrigerate

 

Second, blend the ingredients into a smooth spread. I recommend warming the ingredients before mixing so that they blend easier. This should be the consistency of thick peanut butter. Spread it over the date/pecan base. Refrigeratecheesecake

 

Third, blend all ingredients together to form a thick cheesy mixture. Pour over the pecan base and caramel spread. Refrigerate

 

Fourth, put all ingredients in a saucepan and cook over a medium heat until melted. Turn heat down to low and simmer for 20 – 30 minutes, stirring often. The longer you cook this the thicker it will be. Pour over the cheesecake mixture and let cool for at least four hours.

 

I use a Vitamix and every layer required patience and persistence. The base is sticky so it took some tampering to get it properly mixed. Likewise the caramel spread was super thick but by warming the ingredients first, they mixed very well. This dessert is super rich, super decadent and now that I have written this out, will be easy to replicate. Enjoy!

 

 

 

Resident_Vegan_bioimage_400x400

 

Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 3. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!

Back To Top