Salted Chocolate Caramel Cheesecake Slices


  1. For the base:
  2. 2 x Cocoa Delight Nakd Bars, roughly chopped
  3. For the filling:
  4. 75g cashew nuts, soaked for at least one hour
  5. 7 dates, pitted and soaked for at least one hour
  6. 2 tbsp almond milk
  7. 1 tbsp tahini
  8. 1/4 tsp vanilla extract
  9. A pinch of ground sea salt
  10. For garnish:
  11. 40 g milk-free milk chocolate
  12. 1 tbsp coconut oil
  13. 1/2 Bar Berry Delight Nakd


  • Squeeze out the pieces of Cocoa Delight Nakd Bar with your hands and roll out 1/2 cm thick with a rolling pin. You may need to bring them together and unroll them repeatedly until they form a single piece that can be unrolled without gaps. Roll out to a rectangle approximately 5cm x 10cm and place in the bottom of a suitable container.
  • In a food processor, combine all the ingredients for the filling into a thick, creamy consistency puree. Place on the base, smooth out and place in the freezer.
  • While the filling is in the freezer, roll out the Berry Delight Nakd bar and cut out four small heart shapes. Melt the chocolate and coconut oil in a water bath and stir well. Once smooth and completely melted, remove from heat and pour over cheesecake filling. Place the hearts on top and return to the freezer. Freeze for at least ten minutes to allow filling to set fully.
  • When ready, remove from freezer and container. Let thaw for about ten minutes, then slice in half with a sharp knife (tip: sawing is more effective so as not to break the filling) and serve!
Share With Your Friends!!

Similar Posts