Millet Cheesecake with Salted Caramel Sauce

• Succulent vegan cheesecake.
• Delicious and easy to make.
• Perfect combination of sweet and salty flavours.
• Gluten-Free.

Organic Millet Grain (1kg) - Sussex WholeFoods

200g Millet Grain

Medjool Dates 500g (Healthy Supplies)

175g Pitted Medjool Dates

Organic Cranberries (500g) - Sussex WholeFoods

120g Cranberries

Organic Coconut Sugar (1kg) - Sussex Wholefoods

100g Coconut Sugar

Organic Unblanched Hazelnuts (1kg) - Sussex WholeFoods

70g Hazelnuts

Soya Drink 1L (Bonsoy)

575ml Soya Milk

Oat 'Cream' 250ml (Oatly)

250ml Oat Cream

Lemon Juice 250ml (Sunita)

50ml Lemon Juice

Organic Cornflour 110g (Dove's Farm)

1 Tbsp Cornflour

Ground Cardamom 50g (Hampshire Foods)

1/2 Tsp Ground Cardamom

Pink Himalayan Salt, Fine 1kg (Naturita)

To Taste

Other Ingredients

Method

1. Cook millet grain in 450ml of soya milk and leave to cool.
2. Cover dates with boiling water and leave to soak.
3. Preheat oven to 180°C.
4. Place cooked millet, 125ml soya milk, 125ml oat cream, lemon juice, sugar, cornflour, cardamom and a sprinkle of salt in the blender or food processor and blend until smooth.
5. Add cranberries and stir with a spoon.
6. Pour the mixture into the 22cm cake tin. Place in the oven and bake for 45 minutes. Leave to cool.
7. Place soaked dates, 125ml oat cream and a generous sprinkle of salt in the blender and blend until smooth.
8. Chop hazelnuts.
9. Spread the date sauce over the top of your cake and sprinkle with hazelnuts.
10. Best served chilled.