I saw my first orange leaves today and all of a sudden I couldn’t wait for it to be fall.
Moving to New England for school at the very beginning of fall is going to be something special and I couldn’t be anticipating it more. At the same time, I totally understand clinging to summer as it begins to slip away.
At the same time, the darker maple definitely hints at richer flavors we associate with fall. And that stovetop caramel is definitely cold weather decadence.
Let me tell you, standing in front of a pot of bubbling caramel is just one of the best feelings.
(Burning your tongue
three times while sampling? Not so much.)
The cheesecake itself only requires 8 ingredients, but everything in the crust, filling, and caramel sauce is vegan and gluten free! This is definitely a hands-off (most of the time is spent letting the cheesecake chill) and crowd-pleasing dessert!
- 4-6 pitted dates
- 1 cup almonds
- ½ tbsp maple syrup
- ½ cup coconut milk
- ⅓ cup melted coconut oil
- 1½ cups raw cashews, soaked overnight
- ⅔ cup maple syrup
- 1 tsp vanilla
- 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)
- Combine crust ingredients in a food processor and press into the bottom of a 9-inch tart pan.
- Combine filling ingredients in a food processor until smooth and pour on top of crust. Refrigerate or freeze for 4-6 hours until set.
- 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.
- At this point, stir in coconut milk and let boil until the mixture reaches 240 F as read by a candy thermometer.
- Remove from heat and let rest for 1-2 hours, until thickened.
- Pour over cheesecake to serve!