Chocolate and salted caramel cheesecake slice (grain/nut/egg free)

So this just happened….. :-O



Chocolate and salted caramel cheesecake slice (grain/nut free)
Easy, no bake slice.
Recipe type: Dessert
  • Base:
  • 50g sunflower seeds
  • 50g dessicated coconut
  • 50g chia seeds
  • 100g butter
  • 1Tbsp naturally sweet stevia
  • 2Tbsp raw cacao powder
  • Salted caramel cheesecake layer:
  • 60g butter
  • 100g pure cream
  • 40ml maple syrup
  • ½tsp sea salt
  • 150g cream cheese
  • Chocolate top:
  • 60ml maple syrup
  • 2Tbsp raw cacao powder
  • 30g cacao butter
  • 30g coconut oil
  1. Blitz all base ingredients in a food processor and press into an 8x8 dish. Put in the fridge to set while making the other elements.
  2. Over medium-low heat, bring cream, butter and maple syrup for caramel filling to a simmer. Allow to simmer for 5-10minutes, stirring occasionally until thick and a nice deep caramel colour, stir in salt at the end. Allow to cool.
  3. In a food processor, blitz cream cheese and caramel until smooth and glossy.
  4. Pour cheesecake layer over base and return to the fridge or freezer to set.
  5. Over very low heat melt all ingredients for chocolate top until smooth and combined. Allow to cool to body temperature and then pour over caramel cheesecake layer, smoothing out gently and quickly returning to the fridge (or freezer to be faster!) until firm.
  6. Can be stored in the fridge or freezer....if it even makes it that far!! 😉



  1. Claire Phillips says

    hi there, just wondering if there’s anything I can use in place of the cacao butter? Thanks 🙂

Leave a Reply

Your email address will not be published.

Rate this recipe: