I had no intentions on making this cheesecake style dessert today, however I had a mishap with some would-be crisps and ended up with a lot of refined-sugar free cookie crumbs to put to use. When I think cookie crumbs, I think cheesecake crust, and that brought me to the decision to make this no-bake vegan cheesecake style dessert! I wanted to try something new, so I topped this dessert with refined sugar free, vegan caramel sauce made with dates and maple syrup, and a sprinkle of sea salt.
To make this delicious treat, you will need cookie crumbs for the crust. You can use store bought crumbs for baking, or if you want to keep this dessert refined-sugar free, make your own! You can use my recipe for biscotti, and substitute 1/3 Cup maple Syrup in place of sugar; then, instead of slicing the biscotti into sticks, simply break it into large crumbs before baking, then blitz it in the blender to make crumbs. Alternatively, if you don’t want to go through all that trouble just to make crumbs (I don’t blame you), and would like to make it gluten-free, you could also blitz your favourite gluten-free granola in the blender until it makes crumbs.
The Home Baked Vegan’s Recipe for No-Bake Salted Caramel Dessert is:
Soy-Free
Dairy-Free
Egg-Free
Refined Sugar Free
Gluten Free Optional
Here is the recipe for The Home Baked Vegan’s Salted Caramel No-Bake Dessert:
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Ingredients:
Crust:
1 3/4 Cup Cookie Crumbs
1/4 Cup Coconut Oil
Filling:
3 Cups Cashews
1/4 Cups Coconut Cream
1 1/2 Cups Water
1/4 Cup Coconut Oil
1/2 tsp Lemon Extract
1 tsp Vanilla Extract
1 Tbsp Lemon Juice
1/2 Cup Dates
3 Tbsp Maple Syrup
Caramel Topping:
1 Cup Water
3/4 Cup Dates
1/4 Cup Maple Syrup
1/4 Cup Coconut Cream
1 Tbsp Corn Starch
1/8 – 1/4 tsp Coarse Sea Salt
Method:
Prepare the crust:
Mix together the coconut oil and cookie crumbs, then press into the bottom of a springform pan. Set aside.
Prepare the filling:
In a pot of water, boil the cashews and dates for 10 minutes. Drain, and set aside.
In a food processor or high powered blender, blend together until smooth: the cashews and dates, coconut milk, coconut oil, vanilla extract, lemon extract, lemon juice, and maple syrup.
Pour into the springform pan and use a spatula to smooth out the top.
Set aside.
Prepare the topping:
In a small saucepan, boil the water and dates together for 10 minutes. Pour into a blender with maple syrup, coconut cream and corn starch. Blend together until smooth.
Pour into a small sauce pan and heat over medium-high heat until it comes to a boil. Simmer for 1-2 minutes stirring constantly, until thickened.
Carefully spread the sauce over the top of the dessert.
Freeze for 20 minutes, then sprinkle with sea salt. Return to the freezer and freeze for 2-3 hours, then serve or transfer the dessert to an airtight container and store in the freezer.
Salted Caramel No Bake Vegan Dessert
Yield: 12
Author: Alexandra Tugade | The Home Baked Vegan
Try this vegan friendly and gluten-free optional recipe for a salted caramel no bake cheesecake-style dessert made with zero refined sugars!
Ingredients:
Crust
- 1 3/4 Cup Cookie Crumbs*
- 1/4 Cup Coconut Oil
Filling
- 3 Cups Cashews
- 1/4 Cups Coconut Cream
- 1 1/2 Cups water
- 1/4 Cup Coconut Oil
- 1/2 tsp Lemon Extract
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Juice
- 1/2 Cup Dates
- 3 Tbsp Maple Syrup
Caramel Topping
- 1 Cup Water
- 3/4 Cup Dates
- 1/4 Cup Maple Syrup
- 1/4 Cup Coconut Cream
- 1 Tbsp Corn Starch
- 1/8 – 1/4 tsp Coarse Sea Salt
Instructions:
Prepare the Crust
- Mix together the coconut oil and cookie crumbs, then press into the bottom of a springform pan. Set aside.
Prepare the Filling
- In a pot of water, boil the cashews and dates for 10 minutes. Drain, and set aside.
- In a food processor or high powered blender, blend together until smooth: the cashews and dates, coconut milk, coconut oil, vanilla extract, lemon extract, lemon juice, and maple syrup.
- Pour into the springform pan and use a spatula to smooth out the top.
- Set aside.
Prepare the Caramel Topping
- In a small saucepan, boil the water and dates together for 10 minutes. Pour into a blender with maple syrup, coconut cream and corn starch. Blend together until smooth.
- Pour into a small sauce pan and heat over medium-high heat until it comes to a boil. Simmer for 1-2 minutes stirring constantly, until thickened.
- Carefully spread the sauce over the top of the dessert.
- Freeze for 20 minutes, then sprinkle with sea salt.
- Return to the freezer and freeze for 2-3 hours, then serve or transfer the dessert to an airtight container and store in the freezer.
Notes:
*Use gluten free cookie crumbs, or simply blend up gluten-free granola in place of the cookie crumbs in the crust in order to make this dessert gluten-free
Vegan, no bake dessert, gluten free, vegan cheesecake
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