Chocolate Salted Caramel Pretzel Cheezecake
"Who needs dairy when plants can do THIS?!"
Ingredients
- 1 vegan cheezecake (you will need one that can hold it's shape at room temperature; I used Daiya)
- ½ cup crushed pretzel twists, plus a few whole for garnish
For the Magic Shell
- ½ 8 oz package semi-sweet baking chocolate
- 1 tbsp coconut oil
For the Caramel
- 1 tbsp unsweetened nut butter
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- about ⅛ tsp kosher or flaked salt, plus extra for garnish (you want large grains of salt, not table salt)
- wooden forks (one for each slice)
Instructions
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If the cheezecake is frozen, thaw it. Divide into six or however many pieces is reasonable for your size cheezecake. Insert a wooden fork into the back of each piece, and place onto a parchment lined baking sheet back into the freezer to harden.
For the Magic Shell
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Combine chocolate and coconut oil in a microwave safe bowl, and microwave on HIGH for 30 seconds, until the oil is melted and chocolate is starting to melt. If you need to, continue to microwave in 15 second intervals until you reach that stage. Whisk chocolate and oil together with fork, continuing until the chocolate is melt-y and smooth. Set aside until cheezecake has re-frozen.
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Remove frozen cheezecake slices from the freezer, but leave on parchment. Pour a few tablespoons of chocolate over the top of the frozen cheezecake slices, so that it drips down the sides. Do this for all slices, then return them to the freezer to harden.
For the Caramel
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Combine nut butter, maple syrup, and vanilla. Add some salt to taste; about ⅛ tsp. Mix well.
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Remove cheezecake from the freezer, and use a fork to apply the caramel in a sort-of drizzle - it's pretty thick, so do your best to get it on there.
Finish it Off
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Top with crushed pretzel pieces and add a whole pretzel in the centre for garnish. Sprinkle with a little extra kosher or flaked salt.
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Consume and enjoy once the cheezecake has softened enough to bite through.