Vegan Salted Caramel Chocolate Cheesecake by Nourishing Amy

Instructions

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.