VEGAN CARAMEL CHEESECAKE
INGREDIENTS
crust
cheesecake
topping
DIRECTIONS
crust
- 1 cup raw almonds
- 1 cup shredded coconut
- 10 Medjool dates
- 1/2 tbsp coconut oil, liquified
cheesecake
- 4 cups raw cashews, soaked overnight, drained and rinsed
- 1 cup water
- 3/4 cup maple syrup or honey
- 2/3 cup coconut oil, liquified
- 1/2 cup lemon juice
- 2 vanilla beans, scraped
topping
- 1 recipe Salted Caramel Sauce
DIRECTIONS
- Make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool.
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