Saturday, July 20, 2013

Paleo 4 Layer Chocolate Caramel Cheesecake

Full disclosure Purest; this is only 90% Paleo as I did use Nuefenchatal Cheese in this recipe.  But damn it was good (Raw, Vegan, Gluten & Sugar Free)!  Not the best pictures tho because we were at the Bad Ass Cannella's Custom Bikes and Babes party!  

Ingredients Crust:
Almonds 2 cups
Dates 1 cup pitted 
Cocoa Powder 1 cup
Vanilla 1 teaspoon 

Grind all Crust ingredients in food processor until thick and sticky consistency.  Press into bottom of 10x10 cheesecake pan and place in refrigerator.

Ingredients Creamy Cheese Filling:
Nuefenchatal/Cream Cheese 4 of the 8 oz packages
Stevia in the Raw 1/2 cup
Coconut Milk 1/4 cup full fat/unsweetened 
Arrow Root Powder 2 tablespoons 
Vanilla 1 tablespoon  

Whip all ingredients in a standing or with a hand held mixer until light and fluffy.  Spread Cream Cheese mixture on top of the crust then cover with plastic wrap and place back in the refrigerator.

Ingredients Caramel:
Dates 2 cups 
Coconut Oil 1/2 cup
Coconut Milk 1/4 cup full fat/unsweetened
Vanilla 1 tablespoon 
Arrow Root powder 1 tablespoon

Place Dates in water and microwave on high for 2 minutes.  Drain Dates and add all remaining ingredient in food processor and purée until no lumps.  Scrap down edges several times to make sure.  Spread Caramel layer on top of Creamy Cheese layer evenly.  Cover with plastic wrap and place in refrigerator again.

Ingredients Chocolate Topping:
Cocoa Powder 1 cup
Coconut Oil 1 cup melted
Agave/Honey/Maple 1/2 cup melted
Vanilla 1 teaspoon 

Blend all ingredient until smooth and creamy.  Then spread Chocolate Topping evenly over the Caramel making sure smooth.  Cover one last time with plastic wrap and allow to fully cool and firm up before cutting.  

Long process but it really is a great dessert!




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