When Hannah @healthyluxe decides it's time for a new vegan cheesecake recipe she seriously didn't hold anything back!! This is divine!  

Base

1/2 cup almonds

1/2 cup buckinis

1/2 cup  Niulife Shredded Coconut

5 medjool dates

1/2 tbsp  Niulife Virgin Coconut Oil

Caramel Layer

1/2 cup cashews

1/2 cup coconut cream

1/4 cup water

1 tbsp  Niulife Coconut Syrup

3-4 medjool dates

1 tbsp tahini

1 tbsp  Niulife Virgin Coconut Oil

1/4 tsp cinnamon

Pinch of salt

Chocolate Layer

1 1/4 cups cashews (soaked for 3-6 hours)

3/4 cup coconut cream

1/4 cup water

1/4 cup cacao powder

3 tbsp  Niulife Coconut Syrup

1 tbsp  Niulife Virgin Coconut Oil

1 tsp vanilla essence

Pinch of salt

Method

Combine all ingredients for the base in a high power blender and blend until combined. Add a dash of water if required.

Press into the base of a greased and lined spring form cake tin. Set aside.

Add all ingredients for the caramel layer to a high-speed blender, blend until smooth and creamy. This takes a few minutes.

Pour on top of the base and place in the freezer whilst you make the chocolate layer.

Combine all ingredients for the chocolate layer in your blender, blend until smooth and creamy. Spoon on top of the caramel layer and place in the freezer for 4-5 hours or overnight to set.

Sprinkle with cacao nibs (optional). Allow to soften. Serve and enjoy.

Serves 12.