Mini Salted Caramel Cheesecakes

This recipe was created by Jess Harvey (@plantnourished)

(6-7 cups)

Ingredients :

Bottom Layer

1x Mt Elephant Salted Caramel Protein Ball Mix

3 tbsp hot water


Caramel layer

1 1/2 cups soaked cashews

1/2 cup almond butter

1/3 cup stevia

1/2 cup coconut cream

1 tsp vanilla

Pinch of salt



  1. Soak the cashews in boiling water for 10-20 minutes.
  2. Prepare the bottom layer but blending the protein ball mix combined with 3 tbsp hot water. Blend until the mixture is combined.
  3. Press the bottom layer into a silicone cupcake tray. 
  4. Set in fridge whilst preparing the caramel layer.
  5. Combine the salted caramel layer ingredients into a food processor. Blend for 3-4 minutes.
  6. Place evenly on top of the bottom layer and set in the freezer for 2 hours.
  7. Enjoy.