If you only ever make one salted caramel recipe, make sure it's this one!
1 cup raw cashews, soaked overnight
1/4 cup cacao butter, melted
1/4 cup coconut oil, melted
1/2 cup light agave syrup
1/4 cup natural coconut yoghurt
1/4 tsp pink Himalayan salt
1/3 cup coconut milk, to blend
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1 Add all ingredients into a blender and blend until smooth and creamy.
2 Spoon into moulds and place into the freezer to set.
3 Once set, remove from moulds and decorate with your favourite toppings.
4 Allow cheesecake to thaw at room temperature for 10-15 minutes before eating. Enjoy!