VEGAN COFFEE CHEESECAKE WITH SALTED CARAMEL POPCORN

This vegan coffee cheesecake recipe is made with cashews that have been soaked overnight, strong coffee and vanilla, sweetened with brown rice syrup and set with a little coconut oil. It’s rich, smooth, sweet and creamy – almost like a good coffee icecream.

The base is a healthyish combination of seeds, dates, cocoa and coconut oil, simply blitzed in a food processor, then pressed into a tin and chilled.
But friends, the pièce de résistance is the salted coconut caramel popcorn topping…

INGREDIENTS
For the cheesecake base:

• 1 1/2 cups sunflower seeds
• 1 cup dates, (roughly chopped)
• 1/2 cup pumpkin seeds
• 1/2 cup cocoa powder
• 1/4 cup coconut oil, (melted if solid)
• Pinch salt

For the cheesecake filling:

• 2 1/2 cups raw cashews, (soaked overnight)
• 1/2 cup brown rice syrup, (or maple syrup)
• 1/2 cup strong brewed coffee
• 1/4 cup coconut oil, (melted if solid)
• 1 tsp vanilla paste, (or natural vanilla extract)

For the caramel popcorn:

• 1 tbsp coconut oil
• 2 tbsp popping corn
• 1 cup coconut sugar
• 1/2 cup coconut cream, (the thick part from a can of full fat coconut cream)
• 1 tsp vanilla paste, (or natural vanilla extract)
• 1/2 tsp salt

INSTRUCTIONS

1. Start by soaking your cashew nuts in plenty of water the night before. 
2. Line an 18x27cm or similar sized pan (approximately 7x10.5 inches) with baking paper. This will make it easier to lift the whole cheesecake out later, to put on a board to slice. 
3. To make the base, blitz pumpkin and sunflower seeds together in a food processor until they're a coarse powder. Add the dates, cocoa, salt and coconut oil, then blitz again until well combined. Press into the lined pan then refrigerate or freeze while you make the filling and topping. 
4. For full instructions : quitegoodfood.co.nz

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