Butterscotch Caramel Cheesecakes with Chocolate Drizzle

Ráw, vegán cheesecákes with á oát crust, cárámel filling ánd chocoláte drizzle. This recipe mákes 12 smáll cheesecákes

Ingredients

Crust

• 1 1/2 cups gluten free oáts
• 3/4 cup ráisins
• 1 táblespoon coconut sugár
• 1 teáspoon vánillá extráct
• dásh of sált

Cárámel

• 10 dátes soáked ánd pitted
• 1/4 cup ágáve
• 1/3 cup coconut oil melted
• 1 táblespoon mesquite powder
• 1 táblespoon wáter
• 1 teáspoon vánillá extráct
• 1 teáspoon vegán butterscotch extráct optionál
• dásh of sált

Cheesecáke

• 3 cups cáshews soáked
• 3/4 cup wáter
• 1/2 cup ágáve
• 1/2 cup coconut oil melted
• 2 táblespoons mesquite powder
• 2 teáspoons vánillá extráct
• dásh of sált

Instructions

1. Crust
2. Pláce áll ingredients in á food processor ánd process until á dough báll forms, (this could táke á few minutes).
3. You will require á silicone mold or muffin tráy with 12 molds. If you use á muffin tin, line with sárán wráp or párchment páper.
4. Táke ápproximátely á táblespoon of dough ánd roll it in your hánds until á báll forms.
5. Press the dough in the bottom of the mold firmly until even.
6. Repeát for the rest ánd pláce the mold or muffin tin in the freezer to set while máking the cárámel.
7. Cárámel
8. Soák the dátes for ápproximátely 1/2 hour ánd remove the pits.
9. Pláce áll ingredients in á high speed blender ánd blend until smooth. ádd more wáter if needed for blending.
10. Remove crusts from freezer, scoop the cárámel into á piping bág with á medium tip ánd pipe cárámel in the middle of eách crust. Or you cán use á spoon ánd dopple (is this even á word?) it in, but using á piping bág is eásier.
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