Ingredients
Equipment
Method
- Make the Crust
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides.
- Stir together the cracker crumbs, brown sugar, salt, and melted vegan butter until the mixture looks like wet sand. Press it firmly into the bottom of the pan and about 1 inch (2.5 cm) up the sides, using the bottom of a glass to pack it tightly. Freeze for 15 minutes.
- Make the Salted Caramel
- In a small saucepan, combine the brown sugar, vegan butter, and 1/3 cup coconut milk. Bring to a gentle boil over medium heat, stirring constantly, then simmer for 4 to 5 minutes, until slightly thickened and glossy. Remove from the heat and stir in the vanilla and flaky salt.
- Pour the caramel into a heatproof bowl and let it cool for 20 minutes. It will thicken as it cools. Measure out 1/2 cup (120 ml) for the filling and keep the rest for the layer and drizzle.
- Make the Filling
- Add the drained cashews, the solid coconut cream, maple syrup, almond butter, vanilla, salt, and the 1/2 cup of cooled caramel to a high-speed blender. Reserve the thin coconut liquid for the ganache. Blend on high for 1 to 2 minutes, scraping down the sides, until completely smooth and silky with no grit.
- Spread about 3 tablespoons of the remaining caramel over the chilled crust. Pour half of the filling over the top and smooth it. Freeze for 45 minutes, until the surface is firm.
- Drizzle about 3 tablespoons more caramel over the firm layer, then pour the rest of the filling on top and smooth the surface. Tap the pan gently on the counter to release air bubbles. Cover loosely with foil or plastic wrap and freeze for at least 4 hours, until the cake is firm all the way through.
- Ganache & Finish
- Place the chopped dark chocolate in a heatproof bowl. Warm the 1/2 cup coconut milk in a small saucepan or the microwave until steaming but not boiling, then pour it over the chocolate. Let it sit for 2 minutes, then stir until glossy and smooth. Cool for 10 to 15 minutes until slightly thickened but still pourable.
- Pour the ganache over the frozen cake and spread it to the edges. Drizzle with any remaining caramel and sprinkle with the flaky sea salt before the ganache sets.
- Freeze for 2 more hours, or until the ganache is set. Before serving, let the cake sit at room temperature for 10 to 15 minutes. Run a warm knife around the edge, release the springform, and slice with a knife dipped in hot water and wiped dry between cuts.
Video
Notes
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. Freeze slices individually for grab-and-go treats.
Caramel: If the caramel looks separated, whisk it vigorously off the heat. Store leftover caramel in the fridge for up to 2 weeks and rewarm gently before using.
Nut-free option: Replace the cashews with an extra 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of a nut-free vegan cream cheese. Use sunflower seed butter in place of the almond butter.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Gluten-free: Use gluten-free vegan cookie or cracker crumbs for the crust. Nutrition (per slice) Calories 500 kcal Carbohydrates 50 g Protein 5 g Fat 32 g Saturated fat 20 g Cholesterol 0 mg Sodium 250 mg Potassium 300 mg Fiber 3 g Sugar 34 g
Caramel: If the caramel looks separated, whisk it vigorously off the heat. Store leftover caramel in the fridge for up to 2 weeks and rewarm gently before using.
Nut-free option: Replace the cashews with an extra 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of a nut-free vegan cream cheese. Use sunflower seed butter in place of the almond butter.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Gluten-free: Use gluten-free vegan cookie or cracker crumbs for the crust. Nutrition (per slice) Calories 500 kcal Carbohydrates 50 g Protein 5 g Fat 32 g Saturated fat 20 g Cholesterol 0 mg Sodium 250 mg Potassium 300 mg Fiber 3 g Sugar 34 g