Caramel Rooibos Cheesecake

Recipe by Buffy Ellen Gill


Prep time




  • Biscuit Crust
  • • ½ cup almonds

  • • ½ cup rolled oats

  • • ½ cup desiccated coconut

  • • 1 cup dates

  • • 1 tbsp cacao butter, melted

  • • 1 tbsp water

  • • 1 tsp vanilla extract

  • • Pinch sea salt

  • Caramel Roobios Filling
  • • 2 ½ cup cashews, soaked for 1 hr

  • • 2 rooibos tea bags

  • • 1 cup boiling water

  • • 1 cup dates, soaked

  • • ½ cup cacao butter,melted

  • • 2 tsp vanilla extract

  • • Pinch sea salt

  • Caramel Swirl
  • • ½ cup dates

  • • ¼ cup plant-based milk

  • Salted Maple Cashew Clusters
  • • ½ cup cashews

  • • 2 tsp maple syrup

  • • ¼ tsp sea salt


  • Brew your rooibos tea with the tea bags and boiling water in a bowl, with a plate on top to keep the steam in. Soak your cashews if you haven’t already.
  • Blend almonds, oats, and coconut in a food processor to a couscous like crumb, then add the dates, cacao butter, vanilla and salt. Blend until it sticks together well between your fingers, but still has some texture.
  • Pour into a cake tin lined with clear biodegradable wrap, and press down until firm.
  • Rinse and drain the cashews, and remove and squeeze out the rooibos tea bags from your tea. Blend them in a blender with the dates, vanilla, and salt until super creamy and smooth. Then slowly add the cacao butter while the blender is running to emulsify and thicken the filling, then pour onto the biscuit crust base.
  • Blend the dates and milk for the caramel drizzle until super smooth, then dollop onto the filling. Swirl carefully with a skewer in figure eights, moving around the tin until you get a nice swirl pattern (don’t overswirl or it’ll all end brown).
  • Toast the cashews lightly in a pan until golden, then turn off the heat and add the maple syrup and salt, stirring until the cashews stick a little to form clusters. Place these around the cake, pressing in very gently, then place the cheesecake in the freezer for 2 hours to set. Slice and serve.

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