Raw Caramel Pecan Cheesecake

Raw Caramel Pecan Cheesecake (Free From: Gluten & Grains, Dairy, Refined Sugar)

4.7 from 6 reviews

A rich "turtles-inspired" raw vegan cheesecake filled with caramel, chocolate, and pecans in a beautiful and easy to whip up dessert. Gluten-free and lush.



  • ½ cup pecans
  • 1 soft medjool date, pitted
  • ½ tbsp maple syrup
  • ½ tbsp coconut oil




  • ¼ cup chopped pecans
  • 2-3 tbsp chocolate chips or chunks


  1. Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a 5" springform pan and press down into a flat even crust. Freeze while working on the next layer.
  2. Make sure all filling ingredients are at room temp. Blend everything in a high power blender into a smooth uniform consistency. Transfer the mixture into the prepared crust. Freeze for 30 mins (or an hour).
  3. To make the caramel sauce, make sure all ingredients are at room temp. Blend everything into a smooth consistency in a power blender. Carefully spoon this mixture over the top of the cake until it fills out evenly. Gently smooth out the top. Sprinkle with toppings and freeze for 5-6 hours or overnight. When ready to serve, thaw out for a few minutes, slice, and enjoy!


*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.

For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).

Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.