Mini raw ‘cheesecake’ with salted caramel and tahini

I posted a picture of this cake on Instagram a few days ago, and as several people asked for the recipe; here it is ❤️ This is a dreamy cake with lots of flavour and a silky texture. It’s a little smaller than my usual cakes, but can easily be doubled to serve more people. The recipe below serves about 6. 



1 cup cashews

1 cup soft, pitted dates

1 tbsp coconut oil

1/4 tsp vanilla powder

a pinch of sea salt

Salted caramel tahini cream:

1 cup cashews, soaked for 2-4 hours

1/3-1/2 cup liquid sweetener (I prefer light maple syrup or agave for this recipe)

4 tbsp coconut oil, melted 

1.5 cup almond milk (or any other plant-based milk)

2 tbsp light tahini

1/2 tsp vanilla powder

1/2 tsp sea salt


1. Place all ingredients for the crust in a food processor. Pulse until everything is broken down and sticks together. Press the dough out into a small lined cake tin and set aside. 

2. To make the cheesecake layer, simply blend all ingredients in a high-speed blender until smooth. 

3. Spread the batter over the crust and place in the freezer for at least 2-3 hours.

4. Remove the cake from the tin while it’s still frozen. Let it defrost for at least 20 minutes in room temperate before serving, or in the refrigerator for a few hours until completely soft.

Decorate with fresh berries, fruits, chopped nuts, flowers etc. The cake should be stored in the refrigerator or freezer, and will last 3-4 days in the refrigerator, or up to a month in the freezer.