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Superfood Caramel Cheezecake

Just because I love to please everyone, this ‘cheezecake’ recipe has no processed sticky cream cheese – perfect for anyone who is cutting down on their dairy intake. It is beautifully dense and creamy, full of protein, good fats and a whole lotta caramelly super powders to provide vitamins, iron and magnesium. It’s essentially medicine for the mind and body, so yes, you can have slice or two…guilt-free.



SERVES: Makes 3 mini cheesecakes, or six big slices


  • 1/8 cup almonds
  • 1/4 cup cashews
  • 2 tablespoons rolled oats
  • 1/2 cup desiccated coconut
  • 1/2 cup Medjool dates
  • 1 tbs coconut nectar
  • 1/2 cup of cashews, soaked overnight
  • 1/2 cup plain Greek yoghurt
  • 1/4 cup shredded coconut
  • 1/4 cup coconut oil
  • 1/4 cup Natvia (or sweetener of choice)
  • 3/4 cup filtered water
  • 1 tsp pure vanilla extract
  • 1/2 tbsp lecithin granules
  • 2 tsp maca powder
  • 2 tsp lucuma powder
  • 2 tsp mesquite powder
  • Pinch of salt
Caramel Sauce
  • 5 large Medjool dates, soaked (water reserved)
  • 1/2 tsp maca powder
  • 1/2 tsp lucuma powder
  • 1/2 tsp mesquite powder
  • 1/2 tbs tahini
  • Pinch of salt


  1. Process nuts, coconut and oats in a food processor until texture of fine crumbs.
  2. Add dates, nectar and coconut oil until base reaches desired consistency (should bind to itself when pressed together between your fingers).
  3. Press into a small cake tin or three mini loose-bottomed tins.
  4. Combine all ingredients for the filling in a blender on high speed until smooth.
  5. Pour on top of the base and tap tin onto a hard surface to get rid of any air bubbles.
  6. Set in the fridge overnight or in the freezer for at least 4 hours.
  7. If serving from the freezer let cake sit at room temperature for 15 minutes before plating.
  8. Just before serving, throw all ingredients for the caramel sauce in a blender,  adding the reserved date water a little at a time until the desired consistency is reached. Blend on high speed until smooth, then spoon over the cheesecakes, and serve.

Top with a little bee pollen or maple flakes to make them pretty!

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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