Salted Tahini Caramel Chocolate Cheesecake Slices

Whilst not really low in calories, these salted tahini caramel chocolate cheesecake slices are sugar-free and full of protein and calcium. Add a little sweetener to the filling if you want a more classically sweet dessert.

Have This!

Base:

• Three ounces dates, roughly chopped
• A tablespoon mixed seeds
• One tablespoon tahini
• One tablespoon cocoa powder, plus extra to dust

Filling:

• two ounces cashew nuts, soaked for at least an hour
• Seven dates pitted and soaked for at least an hour
• Two tablespoons almond milk
• One tablespoon tahini
• One-fourth teaspoon vanilla extract
• Pinch of ground sea salt

Topping:

• Two ounces dairy-free milk chocolate
• One tablespoon coconut oil

Do This!

Base:

• Add all of the ingredients together into a high-powered food processor and blend until combined.

Filling:

• In a food processor, blend all of the filling ingredients together into a thick and creamy mixture.
• Scoop out over the base, smooth out the top, and place in the freezer.

Topping:

• Whilst the filling is in the freezer, melt the chocolate and coconut oil over a bain-marie, stirring well.
• Once smooth and fully melted, remove from the heat and pour over the cheesecake filling and return to the freezer.
• Freeze for at least ten minutes to allow the topping to set fully.
• When you are ready to serve, remove from the freezer and container.
• Allow to defrost for around ten minutes, then using a very sharp knife, cut into two slices