Gluten Free Dairy Free Chocolate Chip Caramel Cheesecake

DSC 00351 1024x680 Gluten Free Dairy Free Chocolate Chip Caramel Cheesecake

 

I know I just made a gluten free cheesecake, and maybe you’re over it already, but my birthday is this week and I want cake. This isn’t your traditional birthday cake, but look at this sucker…I won’t be complaining. Slap some candles in it, sing a “happy” song, and I will be one happy lady. Gluten Free Dairy Free Chocolate Chip Caramel Cheesecake…so rich, so delicious…so gone in seconds. This cheesecake is sweet and perfect and…yeah, just go make it. Once again I used Kelly’s Cashew Cheese recipe at www.thespunkycoconut.com for the faux cream cheese. If you wish to make this cheesecake please plan ahead.  The Cashew Cheese process takes up to 2 days to make, but it is worth it! Cara, at http://forkandbeans.wordpress.com/2012/02/16/4057/, came up with the caramel recipe. I made the full recipe but only used half and used the rest for dipping apples in. You can never have too much caramel…ever.

Chocolate Cookie Crust:
1/4 c. Teff flour
1/4 c. Cocoa Powder
1/4 c. Potato starch
1/4 c. Sweet rice flour
1/4 c. Millet flour, plus more for dusting
1/4 c. Tapioca starch
2 t. Baking powder
1/2 t. Salt
1/4 c. Coconut oil, liquefied
1/3 c. Honey
1 t. Vanilla
Cake:
2 eggs, room temperature
1/2 cup coconut milk or coconut cream (from a can – the cream is the thicker stuff if your can has separated the cream from the water)
3/4 cup honey
1 teaspoon vanilla
3/4 cup gluten-free dairy-free chocolate chips
Caramel:
8 pitted dates, soaked in water for an hour
1-1/2 T coconut oil, liquefied
3 T maple syrup
2 T water
For the Crust: Preheat the oven to 325 degrees. In a food processor, combine flours, cocoa, starches, baking powder, salt and coconut oil. Process until combined and crumbly. Add the honey and vanilla and process. Lightly grease the bottom and sides of a 10-inch spring-form pan with oil. Put the cookie dough into the pan and press until the bottom is covered and the cookie is going slightly up the sides. Bake for 12 minutes. Cool.
In a large bowl, blend all of the cake ingredients together with a hand mixer, except for the chocolate chips. Fold in the chocolate chips. Pour into the spring-form pan on top of the cooled crust. Bake for 55-60 minutes, or until the edges are slightly brown and the center is set. Cool for at least 30 minutes before removing the sides of the pan.In a small blender or Magic Bullet, combine all of the caramel ingredients and blend. Put into a piping bag and squirt like crazy on top of the cooled cheesecake. Chill in the refrigerator before serving. (We couldn’t wait and ate it warm…it was so good! But then we did manage to save some for the next day and stored it in the refrigerator and it was even better.)
As seen on the following sites: Allergy Free Wednesday
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