Chocolate Mocha Salted Caramel Cheesecake

This is a simple variation of the Mocha Salted Carmel Cheesecake recipe. I liked the first recipe so much , I decided to add a chocolate layer for a more decadent taste. This dessert is gluten free, vegan, dairy free, refined sugar free, no bake and delicious! Since it requires about 6-8 hours in the freezer to set, if you are wanting to serve this dessert for a special event you will need to plan in advance.

Equipment List:

Vitamix or High Speed Blender

7″ Springform Pan

Measuring Cups

Measuring Spoons

Scraper for Blender

Sm. Bowl

Ingredient List:

Almonds

Walnuts

Coconut, Shredded, Unsweetened

Medjool Dates

Almond Flour

Maple Syrup

Coconut Oil

Vanilla Extract

Salt

Cacao Powder

Dandy Blend

Coconut Sugar

Ingredients & Directions:

Crust

1/2 C. Almonds

1/2 C. Walnuts

1/2 C. Coconut

1 C. Medjool Dates, pitted and quartered

Place all ingredients in a food processor. Process till crumbly and mixture stays together when you pinch between your fingers.

Processed Almonds, Walnuts, Coconut and Dates.

Press mixture into an 7″ springform pan and place in freezer while you prepare the filling.

Chocolate Layer

1/2 C. Almond Flour

2 Tbsp. Maple Syrup

3/4 C. Medjool Dates, pitted and quartered

1/2 C. + 1 Tbsp. Almond Milk

2 Tbsp. Cacao Powder

1/2 tsp. Vanilla Extract

Place all ingredients in a food processor and blend till smooth. Pour onto crust and place in freezer while you prepare the next two layers.

Mocha & Caramel Layers

Place the following ingredients in a Vitamix or other high speed blender, and blend till smooth and creamy. Once blended, you will pour out half of the filling and set aside.

The half remaining in the blender will be the mocha layer and the other half that you set aside will be the salted caramel layer.

6 Tbsp. Coconut Oil, melted

6 Tbsp. Maple Syrup

1 tsp. Vanilla Extract

1/2 C. Almond Milk

1-1/2 C. Almond Flour

Filling mixture before chocolate and Dandy Blend were added.

Mocha Filling

To the mixture in Vitamix add the following:

1 Tbsp. Cacao Powder

1 Tbsp. Maple Syrup

1/4 tsp. Dandy Blend (I love this and use it to make coffee milk shakes, coffee ice cream and mocha desserts!)

Blend till well combined. Remove crust from freezer . If you want to make swirls on top set aside 2 Tbsp. of this filling for later. Pour the mocha filling on top of the crust. Spread evenly and return to freezer for 20 minutes while you make the salted caramel filling.

Crust and Mocha Filling, Just Waiting on The Caramel Layer!

Salted Caramel Filling

Wash and dry your blender before making the caramel filling.

Pour the remaining filling that you had previously set aside, to the blender. Add the following ingredients:

3 Tbsp. Coconut Sugar

1 tsp. Cacao powder

1/4 tsp. Salt

Process till smooth. Remove the pan from the freezer and pour this on top of the Mocha layer. Spread evenly. If desired, draw lines with reserved mocha filling, then use a knife or skewer to create a fun design. Return to freezer for 6 hours to set.