Sticky Bun Vegan Cheesecake

• Vegetarian

• Produce

  • 1/2 cup Dates

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 4 tsp Cinnamon
  • 1 Date caramel
  • 1 Filling
  • 1 Topping
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 2 1/2 cup Cashews
  • 3 cup Pecan

• Bread & Baked Goods

  • 1 Crust

Found on athleticavocado.com

Description

Ingredients

• CRUST
• 1.5 cup pecans (or nut of choice)
• 1/2 cup dates (soaked in water for 10 minutes then drained)
• FILLING
• 2.5 cup cashews (soaked in water overnight then drained)
• 1/3 cup coconut oil, melted
• 1/4-1/3 cup maple syrup
• 1/2 tsp vanilla extract
• 1 tsp- 1 tbsp cinnamon
• TOPPING
• Date caramel
• 1.5 cup pecans

Directions

• Line an 8x8 pan with parchment paper. To make CRUST: Place pecans (or other nuts if using) into a food processor and pulse until finely ground. Add the dates and blend until combined. Press the crust mixture evenly in pan and place in freezer while making filling. To make FILLING: Add cashews in food processor/blender and process until creamy. Add in melted coconut oil, maple syrup, vanilla and cinnamon and combine well. Spread filling evenly on crust and place in freezer for an hour. To make TOPPING: combine date caramel with pecans in a bowl and spread on top of cheesecake. Store in fridge.