Cheesecake Bites – Salted Caramel Topping

Ingredients

Instrucions

Crust

• 6 pitted medjool dates
• 100g almonds
• 3 tbsp almond butter
• 250g soaked cashews (at least 2 hours)
• 50g agave syrup
• 1 lemon (juice)
• 3 pinches of salt

“Cheese” filling

• 250g soaked cashews (at least 2 hours)
• 50g agave syrup
• 1 whole lemon (juice)
• 2 pinches of salt
• Vanilla powder

Vegan Caramel Sauce

• 50g cane or organic brown sugar

• 10 cl coconut cream

• 4  pinches coarse sea salt
• 2 pinches vanilla powder

Crust

Blend in the dates, almonds and almond butter in the food processor until it forms a paste. Press the paste at the bottom of the ice mold with a spoon or your fingers. Set in the freezer while you are prepping the rest.

“Cheese” filling

Blend all ingredients in the food processor until smooth. Add water or almond/rice milk if too thick. The consistency should be like heavy cream. Add this cheese filling to the mold and pop it in the freezer overnight. Once ready, take them out of the mold and add the following amazing salted caramel:

Vegan Caramel Sauce

Start by heating up the cane sugar in a pan on high temperature until it turns to liquid. Stir frequently.  Add the coconut cream, salt and vanilla powder. Bring to a boil then let it simmer on medium heat. Stir frequently until obtaining a homogeneous paste. Enjoy it warm or wait a little longer (I can’t) and add the caramel to the cheesecake bites before serving.