The creamy vegan filling and gluten-free crust require no oven time, making this recipe no-bake. The dark maple syrup conjures up richer flavors we associate with fall. Topped with caramel sauce, this dessert is simply decadent!

Maple Cheesecake With Caramel Sauce [Vegan, Gluten-Free]

Serves

6-8

Ingredients

Crust:
  • 4-6 pitted dates
  • 1 cup almonds
  • 1/2 tablespoon maple syrup
Filling:
  • 1/2 cup coconut milk
  • 1/3 cup melted coconut oil
  • 1 1/2 cups raw cashews, soaked overnight
  • 2/3 cup maple syrup
  • 1 teaspoon vanilla
Caramel Sauce:
  • 1 cup coconut milk
  • 1 teaspoon molasses
  • 1 teaspoon vanilla
  • 1/3 cup maple syrup
  • 1 3/4 cups cane sugar
  • 1/4 cup water
  • 1/4 cup vegan butter

Preparation

  1. Combine crust ingredients in a food processor and press into the bottom of a 9-inch tart pan.
  2. Combine filling ingredients in a food processor until smooth and pour on top of crust. Refrigerate or freeze for 4-6 hours until set.
  3. In a saucepan over medium heat, combine molasses, vanilla, maple syrup, cane sugar, water, and butter. Stir until the cane sugar dissolves and wait until the mixture begins to bubble vigorously.
  4. At this point, stir in coconut milk and let boil until the mixture reaches 240°F as read by a candy thermometer.
  5. Remove from heat and let rest for 1-2 hours, until thickened.
  6. Pour over cheesecake to serve!

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