Vegan Salted Caramel Chocolate Cheesecake by Nourishing Amy


Serves 10-12



Cheesecake Base:
200g medjool dates (pitted weight)
160g mixed nuts (e.g. cashews, hazelnuts, almonds)
2 tbsp cacao powder
1/2 tsp Flaky Sea Salt
1 tsp vanilla essence
1 tbsp coconut oil, softened

Cheesecake Filling:
340g silken tofu
180g dark chocolate
1/2 tsp Flaky Sea Salt

Salted Caramel:
30g coconut oil, melted
45g almond butter
1 tbsp maple syrup
1/2 tsp Flaky Sea Salt

Salted Caramel Chocolate Truffles:
60g almond butter
2 tbsp maple syrup
25g coconut flour
5g cacao powder
1 tbsp milk
1 pinch of Cornish Sea Salt Flakes

Toppings: 40g melted chocolate, chocolate buttons, sprinkles, pomegranate, extra Cornish Sea Salt Flakes


This Salted Caramel Chocolate Cheesecake is a real winner throughout Veganuary and beyond – no-one would tell it’s vegan. Developed by Nourishing Amy topped with Cornish Sea Salt Flakes.


  1. Make the cheesecake base: soak the pitted dates in boiling water for 10 minutes and then drain. Meanwhile, add the nuts to a food processor and blitz to a fine crumb. Remove the nuts from the blender and add in the dates, vanilla and coconut oil. Blend until really jammy and sticky. Now add in the nuts, cacao powder and sea salt and blend again to a sticky mix.
  2. Grease and line a 20-22cm loose-bottomed tin with parchment and transfer the base mixture. Press down firmly to form an even layer.
  3. Make the cheesecake filling: melt the chocolate and then add to a food processor/blender with the silken tofu and sea salt and blend thoroughly until smooth – this will take a few minutes. Pour onto the base and smooth over the top.
  4. Make the salted caramel: whisk together all the ingredients until smooth. Spoon or swirl over the cheesecake (you may not need it all). Place in the fridge for 2-4 hours until set.
  5. Make the truffles: stir together all the ingredients to a thick sticky dough. Divide into 8-10 pieces and roll into balls. Set in the fridge for 1 hour. Dip in melted chocolate, if desired.
  6. When ready to assemble, top the cheesecake with the melted chocolate, chocolate buttons, sprinkles, pomegranate and a sprinkle of Cornish Sea Salt Flakes. This will keep in the fridge for 1 week or in the freezer for 1 month.

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