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Not Quite Caramel Cheesecake – Nut Free

not quite caramel cheesecake (1 of 1)

2015.

Patience.

Compassion.

Love.

This year I decided to forgo the usual resolutions; get organised, eat better, get fit. The ones I never stick to and that I suspect I make to please somebody else. Or perhaps I just feel it is what I should say.

This year I changed my angle.

First up:

Patience.

So often, I think I just need to step back and take an extra minute. Especially with my capable, independent little Lulu. Sometimes I need to pause to admire her pictures, hear her stories, watch her performance or simply to tell her how exquisite she is. There are other areas too, other relationships that would benefit from me just taking an extra moment.

Perhaps this rolls straight into compassion. There are times when I am short tempered or merely feel a rush of irritation over something small and petty. The moments when I need to look at the bigger picture. To remember that we all have our battles and that we all come from a different place and deal with our load our own way. The moments when I want to remember that the act of kindness and compassion is much more valuable than sharp words or agitated thoughts.

And lastly, love. In my mind, this is where happiness and all great things begin.

Beyond myself, I wish you an amazing year, full of excitement and joy and many delicious things. I’ve got a good vibe about 2015 and I hope it treats you well.


 Not Quite Caramel Cheesecake

the base

  • 2 cups desiccated coconut
  • 10 medjool dates
  • pinch of salt

the top

  • 1 cup coconut cream
  • 10 medjool dates, seeds removed
  • 4 tablespoons coconut oil
  • 1 teaspoon concentrated natural vanilla extract
  • pinch of salt
  1. Line a 20cm square cake tin with baking paper overhanging the sides for easy removal.
  2. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine sticky crumb. Press the mixture into the base of your prepared tin and set aside.
  3. Place the top ingredients into your processor and blend at high speed until the mixture is smooth and well combined. Pour the mixture over your cake and place in the fridge or freezer to set and store.
  4. Eat and enjoy.

notes –

  • Depending on the speed of your processor you may need to add 1 tablespoon of coconut cream to the base to help it come together.
  • I served ours drizzled with melted dark chocolate.
  • Once sliced, I prefer to store and serve this from the freezer but others prefer it from the fridge. Either way I hope you enjoy it.

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Not Quite Caramel Cheesecake
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