{Vegan + GF} Maple Cheesecake with Caramel Sauce!
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This vegan and gluten free maple cheesecake is drizzled in easy and rich stovetop caramel sauce- no oven required for this perfect fall recipe!
Ingredients
Crust
  • 4-6 pitted dates
  • 1 cup almonds
  • ½ tbsp maple syrup
Filling
  • ½ cup coconut milk
  • ⅓ cup melted coconut oil
  • 1½ cups raw cashews, soaked overnight
  • ⅔ cup maple syrup
  • 1 tsp vanilla
Caramel sauce
  • 1 cup coconut milk
  • 1 tsp molasses
  • 1 tsp vanilla
  • ⅓ cup maple syrup
  • 1¾ cups cane sugar
  • ¼ cup water
  • ¼ cup butter (= ½ a stick)
Instructions
  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!
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-gf-maple-cheesecake-with-caramel-sauce/