Vegan Caramel Cheesecake Jars
Our easy Vegan Toffee Cheesecake Jars are a sweet and delicious holiday treat that is dairy-free + vegan!
Ingredients
- 1 cup raw cashews
- 5-6 pitted medjool dates cut into chunks
- 1 ½ cups granola sub grain-free granola
- ½ cup coconut sugar
- ⅓ cup real maple syrup
- ¼ cup vegan butter
- 1 tablespoon coconut oil
- pinch sea salt
- ⅓ cup pecan caramel almond milk creamer*
- 1 teaspoon real maple syrup
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- pinch kosher salt
Topping Suggestions:
- dairy-free whipped coconut cream
- pecans chopped
Instructions
- Soak Cashews: Place 1 cup raw cashews in a medium bowl. Bring 2 cups of water to boil and pour over the cashews. Let them soak in the hot water. Set aside.
- Crust: Meanwhile, place 5-6 pitted medjool dates in a food processor and pulse several times until they are broken up a little bit. Add in 1 ½ cups granola and pulse to combine. Don't over-pulse or the granola, it will break down too much. Pour into a mixing bowl and use your hands to massage the dates and granola together. Set aside.
- Make Caramel Sauce: In a small saucepan, add ½ cup coconut sugar and ⅓ cup real maple syrup and bring to medium-high heat, stirring constantly until the sugar melts. Add ¼ cup vegan butter, 1 tablespoon coconut oil, and pinch sea salt whisk until everything has melted. Remove from heat to let cool.
- Cheesecake Filling: Drain cashews and rinse with cold water. Add cashews to a high-speed blender or food processor along with ⅓ cup pecan caramel almond milk creamer*, 1 teaspoon real maple syrup, 1 teaspoon fresh lemon juice, 1 teaspoon vanilla extract, and a pinch kosher salt. Blend on HIGH for 3 minutes, scraping down the sides as needed. Taste and add additional creamer to make it less thick and additional maple syrup to make it sweeter.
- Assemble Jars: Take a small 3-4 oz container (small mason jars work) and add some of the Crust to the bottom of each jar, pressing down to make a crust. Add some of the Cheesecake Filling from the blender and then top with the Caramel Sauce. Place in the refrigerator for 30-60 minutes to cool.
- Serve: Use any toppings, as desired, when serving.
Notes
- Creamer: feel free to use any flavored dairy-free creamer here - we recommend something that is caramel or toffee flavored.
- Caramel Sauce: You might end up with extra caramel sauce - just save and use for a dairy-free sundae or as a dipping sauce for apples!
Nutrition
Calories: 506kcal | Carbohydrates: 68g | Protein: 8g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Sodium: 111mg | Potassium: 472mg | Fiber: 4g | Sugar: 43g | Vitamin A: 391IU | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 3mg
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