Vegan Salted Caramel Espresso Cheesecake

Enjoy how creamy and rich this vegan salted caramel espresso cheesecake is. When you mix espresso, caramel, and a little salt, you get a rich dessert that's great for any event. Plus it doesn't have gluten, so everyone can enjoy it!

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1 cup gluten-free oats
• 1/2 cup dates, pitted
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tablespoons almond butter
• 2 tablespoons espresso powder
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1/2 cup coconut cream
• 1/4 cup coconut sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

Warm the oven up to 175F 350C

Gluten-free oats, dates, coconut oil, maple syrup, almond butter, espresso powder, vanilla extract, and a pinch of sea salt should all be mixed together in a food processor until a sticky dough forms

To make the crust, press the dough into the bottom of an 8-inch springform pan that has been greased

Once the crust is done, take it out of the oven and let it cool

Soak cashews in water, then blend them with coconut cream, coconut sugar, coconut milk, vanilla extract, and sea salt in a blender until the mixture is smooth and creamy

On top of the crust that has cooled, pour the cheesecake filling

It's best to leave the cheesecake in the fridge overnight, but at least 4 hours is fine

After it's set, drizzle it with more melted coconut oil and salt it with sea salt