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!