Ingredients
- 185g biscuits for the base
- ¼ cup (55g) coconut oil
- 2 cans Nature’s Charm
- Coconut Whipping Cream, refrigerate for at least a day before using 300g Nature’s Charm Coconut Caramel Sauce, room temperature
- ¼ tsp salt
- 1 tbsp gelatin
- ¼ cup boiling water
- Dairy free chocolate to decorate, melted
Method
- Grease and line with baking paper a good quality 21cm springform pan
- Pop biscuits for the base into a food processor and turn them into crumbs
- Add the coconut oil and mix well
- Press the biscuit crumb mixture evenly over the base of the springform pan and pop it in the fridge to set
- Pour both cans of coconut whipping cream cream into a clean food processor and whip until thick
- Pour the boiling water over the gelatin and mix well with a fork until the gelatin is fully dissolved
- Mix the gelatin mixture with the coconut caramel sauce and salt
- Add the gelatin and caramel mixture into the food processor with the whipped coconut cream and mix well
- Carefully put the caramel mixture into the prepared pan on top of the set base
- Melt a little dairy free chocolate and drizzle over the top of the cheesecake – use a skewer to create a nice pattern
- Pop on top of a plate in the fridge to set (just in case a little liquid leaks out of the springform pan
- Set overnight, covered in the fridge on a flat surface
- When ready to serve, remove from the springform pan and serve immediately
