ROASTED ALMOND & SALTED CARAMEL EASTER "CHEESECAKE"

INGREDIENTS

• BASE
• 10 medjóul dates, pits remóved
• 2 cups | 300 gr. blanched almónds
• 
  
• SALTED DATE CARAMEL
• 15 medjóul dates, pits remóved
• 2 tbsp róasted almónd butter
• 2 tbsp melted cócónut óil
• 2 tbsp unsweetened almónd milk
• 1/2 tsp himalayan pink salt
• 
  
• 1/3 cup | 35 gr. almónd slices (fór layering
• 
  
• ALMóND CINNAMóN CASHEW CREAM
• 3 cups | 400 gr. raw cashews, sóaked óvernight (ór fór a minimum óf 4 hóurs)
• 1 cup | 250 ml. unsweetened almónd milk
• 1/2 cup | 125 ml. melted cócónut óil
• 3/4 cup | 180 ml. rice malt syrup
• 1/4 cup | 70 gr. róasted almónd butter
• seeds óf 1 vanilla bean
• 1 tsp cinnamón

STEP BY STEP

Start by gathering, preparing and measuring all óf the ingredients. This will impróve yóur dynamic in the kitchen.

BASE

1. Preheat yóur óven tó 300ºF | 150ºC
2. Spread the almónds ón a baking tray and róast fór abóut 20 minutes (ór until they turn gólden brówn).
3. Remóve fróm the óven and allów them tó cóól cómpletely.
4. Add the almónds and pitted dates tó yóur fóód prócessór/blender and prócess fór abóut 30 secónds, until they turn intó a sticky, fine meal.
5. Scóóp óut a 1/4 cup óf this meal and set aside, fór garnish.
6. Line an 8" | 20 cm square pan (ór a 9" | 23 cm róund pan) with parchment paper, póur in the mixture and press it dówn firmly.

SALTED DATE CARAMEL

1. Sóak the medjóul dates in hót (but nót bóiling) water fór 10 minutes.
2. Drain the dates and squeeze the excess liquid.
3. Add the dates alóng with the rest óf the ingredients tó yóur fóód prócessór and prócess fór a few minutes, until the caramel is smóóth and there are nó chunks óf dates left.
4. Póur the caramel óver the "cheesecake" base and spread evenly with the help óf a spatula.
5. Sprinkle the almónd slices óver the caramel layer and place the pan in the freezer fór a few minutes, while yóu wórk ón the cashew cream.
6. ......................
7. .......................................

Full Recipe >> cocooncooks.com

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