Butterscotch Caramel Cheesecakes With Chocolate Drizzle

Step 1

Place all ingredients in a food processor and process until a dough ball forms, (this could take a few minutes).

Step 2

You will require a silicone mold or muffin tray with 12 molds. If you use a muffin tin, line with saran wrap or parchment paper.

Step 3

Take approximately a tablespoon of dough and roll it in your hands until a ball forms.

Step 4

Press the dough in the bottom of the mold firmly until even.

Step 5

Repeat for the rest and place the mold or muffin tin in the freezer to set while making the caramel.

Step 6

Soak the dates for approximately 1/2 hour and remove the pits.

Step 7

Place all ingredients in a high speed blender and blend until smooth. Add more water if needed for blending.

Step 8

Remove crusts from freezer, scoop the caramel into a piping bag with a medium tip and pipe caramel in the middle of each crust. Or you can use a spoon and dopple (is this even a word?) it in, but using a piping bag is easier.

Step 9

Place back in freezer while making the cheesecake filling.

Step 10

Soak, drain and rinse cashews. (soaking time - 4 hours)

Step 11

Place all ingredients in a high speed blender except coconut oil.

Step 12

Blend until smooth and pour the coconut oil in last while on low speed to emulsify.

Step 13

Remove cheesecakes from freezer, pour cheesecake mixture in each mold filling right to the top.

Step 14

Place in freezer overnight or for 8 hours.

Step 15

Remove cheesecakes carefully from molds and place in the fridge while making chocolate sauce.

Step 16

Get my chocolate sauce recipe in my post for Easy Raw Vegan Chocolate.

Step 17

Garnish cheesecakes how you like; I used chocolate sauce, rose petals and cacao nibs. You can be creative and add candied nuts, buckwheat, or more caramel!