Chocolate Caramel Cheesecake
Low carb, fermented and full of probiotics, sugar free, dairy free, grain free, paleo
Introducing my low carb, chocolate caramel cheesecake. For the caramel part of this cheesecake, I’ve used fermented dates combined with lakanto (which kind of has a brown sugary taste/ flavour) and vanilla which creates the most delicious, sugar free, probiotic rich caramel sauce. You can either swirl it through the cheesecake filling (like I’ve done in the picture below), spread it out on top of the set chocolate cheesecake filling so it’s a layer all on it’s own, or both swirl it through and dollop it on top when serving (as seen above).
Ferment the cashews; add the cashews to a clean glass jar and mix through just enough Kultured Wellness Coconut Yoghurt to ensure the cashews are covered. Close the lid tightly and allow the cashews to ferment for 1-1.5 days.
Cheesecake Filling Ingredients
3 cups fermented cashews
1 cup fermented bananas + 1 cup of the banana kefir liquid
Seeds of 1 vanilla bean
2 pinches salt
3-5 Tbsp cacao powder (depending on how chocolatey you want it)
3 Tbsp brain octane oil
4-6 Tbsp lakanto or your preferred sweetener to taste
Optional; 2 tsp adaptogenic herbs such as Rhodiola, Mucana Pruriens or Ashwagandha
Caramel Sauce
2 heaped cups of fermented dates
Seeds of 1 vanilla bean
1/4 cup brain octane oil
Good pinch of salt
4-6 Tbsp lakanto or your preferred sweetener to taste
2 tsp cinnamon
2 Tbsp coconut cream or ghee
Method
Add the cashews to a glass jar and add 1 cup of the liquid/ coconut yoghurt that the cashews fermented in. Use a spoon to mix it through the cashews and ensure they are all evenly coated. If you need a little more coconut yoghurt add it in and re-mix.
Close the lid and allow the cashews to ferment for 24 hours.
For the caramel sauce, add all of the ingredients into a good quality food processor, small blender or thermomix and blitz until completely smooth. Taste the sauce and add a little more salt, sweetener or vanilla to taste if desired.
Scrape down the sides of the bowl and re-blend. If the mixture separates, add a dash of coconut cream and re-blend until you get the right consistency.
Scoop the caramel sauce into a glass jar.
Now add the fermented cashews plus any coconut yoghurt liquid and the remaining cheesecake filling ingredients into the blender or food processor (no need to wash the bowl) and blend until completely smooth and creamy. Taste the mixture and add more sweetener if needed. Scrape down the sides of the bowl and re-blend to ensure it’s completely lump free.
Pour the cheesecake filling into a lined loaf tin and spread it out using a spatula.
Now drizzle as much or as little of the caramel sauce on top of the cheesecake filling and use a knife to create a swirl pattern on top.
Place in the freezer and set.
When it’s set, remove it from the freezer and begin to allow it to thaw slightly.
Using a sharp knife, slice the cheesecake into bars or squares.
You can drizzle melted chocolate on top and it will harden straight away. I also had some leftover chocolate ganache from a previous recipe, so I decided to top the cheesecake bars with that + an extra dollop of extra caramel sauce.
Enjoy and store the rest in the freezer.
