Soaked cashews: Place the cashews in a bowl with filtered water and allow them to soak for 4 hours. Rinse them clean and drain them before use. Chilled coconut milk: Refrigerate the can of coconut milk overnight, then use only the thick cream from the top of the can, and discard the liquid. Chocolate peanut butter: if this isn’t available to you, you can swap it out for smooth peanut butter Freeze the cake completely in between each layer. You want the vanilla cheesecake to be set enough to take the caramel layer without it sinking into the batter. If you would like to make a smaller portion I’d recommend omitting one of the cheesecake layers. Swap out the ground almonds in the base for raw unsalted peanuts. You can also swap them out for oats if you’re not trying to keep the cake gluten-free.
Nutrition
Calories: 494kcal | Carbohydrates: 32g | Protein: 13g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 331mg | Potassium: 453mg | Fiber: 4g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg
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