Caramel vanilla cheesecake — Meal
Meal

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Macros (per serving)

Fat

65%

(62 g)

Protein

6%

(14 g)

Carbs

29%

(65 g)

56 g Net,

9 g Fiber

877 Calories (per serving)

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Cakes

Caramel vanilla cheesecake

Ingredients

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Pie

1

For the base:

Almonds

250 g

Dried figs

200 g

Water

2 Tbsp

For the vanilla layer:

Cashew nuts

300 g

Honey

4 Tbsp

Almond milk

100 ml

Vanilla powder

12 tsp

Coconut oil (melted)

125 g

For the caramel layer:

Medjool dates (pitted)

375 g

Cashew nuts

150 g

Almond milk

180 ml

Vanilla powder

12 tsp

Coconut oil (melted)

150 g

Instructions

Difficulty

Normal

Prep time

4 hr 20 min

1

Cover the bottom of a springform tin with baking paper.

2

Combine the almonds and figs in a food processor and grind into a granular mass.

3

Add 1 or 2 tablespoons of water and grind until it becomes a sticky mass.

4

Spread the mixture over the bottom of the springform tin and press firmly.

5

Combine all ingredients for the vanilla layer, except the coconut oil, in the food processor and grind until smooth.

6

Add the coconut oil in the last minute and grind until it is completely absorbed.

7

Spread the mixture over the cake base and put in the fridge while you make the next layer.

8

Combine all ingredients for the caramel layer, except the coconut oil, in the food processor and grind until smooth.

9

Add the coconut oil in the last minute and grind until it is completely absorbed.

10

Spread the mixture over the vanilla layer and smooth it out with a spatula. Put the cake in the fridge for at least 4 hours to set.

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Details

Allergens

Nuts

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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