(Gluten and Dairy Free, Vegan)
Salted Caramel and Ginger Cheesecake
This dessert is surprisingly light and refreshing, a perfect ending to any meal.
Serves: Makes 4 mini cheesecakes or 1 large cheesecake
Takes: 35 mins, plus 4 hours chilling
What you need:
100g chopped or ground almonds
Pinch sea salt
2 tbsp coconut oil
4 tbsp maple syrup
2 tsp ground ginger
1 tbsp water
4 x 125g Salted Caramel COYO yoghurt
3 tbsp arrowroot powder
1 tbsp coconut oil
2 tbsp maple syrup
100g coconut palm sugar
100ml coconut milk
1 tbsp ginger syrup (from a jar of stem ginger)
Desiccated coconut
What you do:
Make the base of the cheesecakes. Heat coconut oil and maple syrup in a saucepan over low heat until melted.
Blend together the almonds, ginger and sea salt in a blender then add crumbly mixture to the saucepan, stirring until fully combined. Add 1 tbsp of water if needed to bring the mixture together to it sticks together when pressed between finger and thumb.
Press mixture into glass ramekins and place in the fridge.
Make the salted caramel cheesecake layer. Melt the coconut oil in a saucepan on a low heat, then add the coyo and arrowroot powder. Keep stirring on a low heat until fully combined and beginning to thicken, then sweeten with either maple syrup or honey and give it one final stir.
Pour cheesecake mixture over the bases and set in the fridge for at least 4 hours before serving.
Serve with desiccated coconut and a coconut caramel topping: melt the coconut palm sugar, coconut milk and ginger syrup together on a low heat and leave to cool slightly before drizzling over the cheesecakes.
www.coyo.co.uk