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!
Donate today and join us in supporting EcoCooks non-profit programs, providing barrier-free environmental education for youth through sustainable food systems. 🌱👩🏾🍳
Don't miss out on your EcoCooks donation charity receipt before year-end!
Comments