HOLIDAY CARAMEL CHEESECAKE

Planet-positive Holiday Menu Series: Holiday Caramel Cheesecake (episode 5). 😍

Together with @milaplantbased we’ve created a sustainable, sweet and indulgent Holiday Caramel Cheesecake! A nutty crust, creamy cashew filling, and rich homemade caramel sauce make this dessert a holiday favourite. 😋

***Holiday Caramel Cheesecake***

Filling:

🌱260g cashews (soaked)

🌱360g coconut milk

🌱99g coconut oil

🌱150g maple syrup

🌱¼ tsp salt, ¼ tsp vanilla

Crust:

🌱250g almonds/walnuts

🌱310g medjool dates

🌱4 tbsp coconut oil

🌱1 tsp salt

Caramel Sauce:

🌱380g coconut milk

🌱80g sugar

🌱½ tsp salt

🌱2 tsp vanilla

Instructions:

🌱Soak cashews overnight or 1 hour in hot water.

🌱Caramel: Simmer coconut milk, sugar, and salt until golden (45 min). Add vanilla and cool.

🌱Crust: Blend nuts, dates, and coconut oil. Press into muffin pan for minis or a cake pan for full size. Freeze for 15 min.

🌱Filling: Blend cashews, coconut milk, syrup, and oil. Pour over crust. Freeze 2+ hours.

🌱Serve: Drizzle cooled caramel over cheesecakes.

Perfect for Christmas or any holiday gathering! 🎄 Would you like to try it? Let us know in the comments!

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