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White Chocolate Popcorn & Salted Caramel Cheesecake

The perfect indulgent cake for satisfying your sweet tooth craving. Made with our delicious White Chocolate & Vanilla Bean Popcorn, and our signature Salted Caramel Sauce, this cake will be a hit wherever you serve it! Massive thanks to @twisingmymelon and @getbakedwithsonia for creating this amazing recipe!
9 hours 10 minutes
Serves 15
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Ingredients

  • 50g melted coconut oil (1/4 cup)
  • 45g maple syrup (3 tbsp)
  • 160g oat flour
  • A pinch of salt
  • 30g Joe & Seph's White Chocolate & Vanilla Bean popcorn, chopped
  • 30g chopped up chocolate
  • 250g soaked cashews (2 cups)
  • 2 tbsp coconut milk (the thick bit)
  • 110g cacao butter (1 cup)
  • 50g coconut oil (1/4 cup)
  • 155g maple syrup (1/2 cup)
  • 80g cacao powder (1 cup)
  • 200g soaked cashews (1 cup)
  • 2 tbsp coconut milk (the thick bit)
  • 80g cacao butter (1/2 cup)
  • 40g coconut oil (1/4 cup)
  • 100g maple syrup (1/3 cup)
  • 1 tsp vanilla extract
  • Joe & Seph’s Salted Caramel Sauce
  • 50g melted chocolate
  • Joe & Seph's White Chocolate & Vanilla Bean Popcorn
  • A pinch of salt

Method

  1. Soak cashews

    • Soak your cashews for a minimum of 4 hours

  2. Mix base ingredients and press into cake tin

    • For your base, mix all the ingredients together and press down into a cake dish and even out.

  3. Put into freezer

    • Place base mixture into freezer and get started on your chocolate later.

  4. Chocolate layer, melt cacao butter and coconut oil together

    • For the chocolate layer, melt the cacao butter and coconut oil in a pan on a low heat.

  5. Blend cashews, coconut milk and maple syrup

    • Separately, add the soaked cashew nuts, coconut milk and maple syrup to a food processor/blender and mix until creamy and smooth.

  6. Mix in melted ingredients

    • Once blended, mix into your melted cacao butter and coconut oil until well combines.

  7. Pour mixture on top of base layer, return to freezer

    • Get your base out of the freezer, pour the mixture on top and pop it back into the freezer to get started on the next vanilla layer!

  8. Vanilla layer, blend cashews, coconut milk and maple syrup

    • For the vanilla layer, combine cashews, coconut milk and maple syrup in a food processor/blender until creamy

  9. Add cacao butter, coconut oil and vanilla extract

    • Pour in cacao butter, coconut oil and vanilla extract and blend until creamy.

  10. Add layer to cake tin

    • Remove your cake tin from the freezer and add the vanilla layer.

  11. Freeze

    • Place back in the freezer for 2 hours and get started on the brittle.

  12. Chocolate brittle, melt chocolate

    • For the chocolate brittle, start by melting your chocolate.

  13. Spread on cling film

    • Place some cling film onto a flat surface (you will want a wide surface area!), pour over your melted chocolate and spread evenly (it wants to be quite thin).

  14. Top with popcorn and salt, refrigerate

    • Add the Joe & Seph's White Chocolate & Vanilla Bean chopped popcorn and salt, and pop into the fridge.

  15. Layer caramel sauce on top of cake

    • After 2 hours, take the cake out and layer over your Joe & Seph’s Salted Caramel Sauce.

  16. Top with brittle shards

    • Break up your brittle and place the shards on top of the cheesecake.

  17. Serve

    • Serve & enjoy!

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