9 hours 10 minutes 
Serves 15 
More Effort • Soak your cashews for a minimum of 4 hours
• For your base, mix all the ingredients together and press down into a cake dish and even out.
• Place base mixture into freezer and get started on your chocolate later.
• For the chocolate layer, melt the cacao butter and coconut oil in a pan on a low heat.
• Separately, add the soaked cashew nuts, coconut milk and maple syrup to a food processor/blender and mix until creamy and smooth.
• Once blended, mix into your melted cacao butter and coconut oil until well combines.
• Get your base out of the freezer, pour the mixture on top and pop it back into the freezer to get started on the next vanilla layer!
• For the vanilla layer, combine cashews, coconut milk and maple syrup in a food processor/blender until creamy
• Pour in cacao butter, coconut oil and vanilla extract and blend until creamy.
• Remove your cake tin from the freezer and add the vanilla layer.
• Place back in the freezer for 2 hours and get started on the brittle.
• For the chocolate brittle, start by melting your chocolate.
• Place some cling film onto a flat surface (you will want a wide surface area!), pour over your melted chocolate and spread evenly (it wants to be quite thin).
• Add the Joe & Seph's White Chocolate & Vanilla Bean chopped popcorn and salt, and pop into the fridge.
• After 2 hours, take the cake out and layer over your Joe & Seph’s Salted Caramel Sauce.
• Break up your brittle and place the shards on top of the cheesecake.
• Serve & enjoy!
2 hours 0 minutes
Serves 15
Challenging 
Joe & Seph's are a family business who launched in 2010 with a mission to produce the best tasting popcorn in the world.
All of our popcorn and caramel sauces are handmade in London by a small team of pastry chefs.
We have a range of over 50 flavours of popcorn, 10 caramel sauces and are proud to have won 100 Great Taste Awards!
