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Joe & Seph's White Chocolate Popcorn & Salted Caramel Cheesecake

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Massive thanks to @twisingmymelon and @getbakedwithsonia for creating this amazing recipe!


Ingredients (for the base):

• 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

 

Ingredients (for the chocolate filling):

• 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)

 

Ingredients (for the vanilla filling):

• 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 

 

Ingredients (for the caramel topping):

Joe & Seph’s Salted Caramel Sauce (as much as your heart desires) 

 

Ingredients (for the chocolate brittle):

 • 50g melted chocolate

Joe & Seph's White Chocolate & Vanilla Bean Popcorn, chopped

• A pinch of salt

 

Method:

• Soak your cashews for a minimum of 4 hours

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

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

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

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

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

• 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!

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

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

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

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

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

• 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).  

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

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

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

• Serve & enjoy!