Caramel Cheesecake with Blue Glaze

This rich and creamy chocolate cake was sweetened mostly with xylitol so it’s suitable for people on low carb diets. Blue glazing gives the cake a unique character and provides antioxidants.

Prep time: 1.5 hours

Chilling time: 6.5 hours

Total time: 8.5 hours

12 Portions

Ingredients

For the crust:

110g toasted almonds
55g almond butter
15g xylitol
30g cacao butter
Big pinch of salt
2 tsp cacao powder

For the chocolate layer:

200g cocoa mass
320g almond milk or hazelnut milk
100g xylitol
150g toasted cashew butter or almond butter
70g coconut cream
pinch of vanilla powder or 1/2 tsp vanilla extract

For the caramel layer:

70g cacao butter
90g soft dates
50g water
15g maple syrup
50g xylitol (ground to powder)
1 tsp mesquite powder
Big pinch of salt

For the blue glaze:

60g cashews (soaked for 6 hours)
15g xylitol
75g odourless coconut oil
20g hot water
2 & 1/2 tsp blue spirulina powder

Method

You will need a square 18cm round cake tin

In a food processor bowl combine all the crust ingredients until well combined. Line the bottom of a loose bottomed cake tin with a cling film or reusable liner. Press the mixture into the bottom. Place the tin in a freezer for 20 minutes to set the crust.
To make the chocolate layer melt the cacao mass in a bowl over the sauce pan with hot water. Put in a blender jug with the rest of ingredients and blend until smooth.
To make the caramel layer blend all the ingredients in a high speed blender until smooth.
Pour half of the chocolate layer onto the ready crust, then carefully pour the caramel layer on the top of the chocolate layer. Finally pour the rest of a chocolate mixture on the top of the caramel layer. The mixture should be thick enough so there is no need to set each layer before pouring another one on the top. Set the ready cake in the freezer until firm. Take the cake out from the tin.
To make the blue glaze blend all the ingredients in a high speed blender until perfectly smooth. If the mixture splits add 1-2 tsp hot water and blend again. Pour the glaze mixture on the top of the frozen cake and spread it using offset spatula, letting it drip down the sides. Set in the fridge for half an hour.
Do not freeze the cake with the glaze.