Vegan Butterscotch Cheesecake Slices

Ingredients

For the Vegan Butterscotch:
• 1 cup roasted cashews
• 1 cup dry dates, soaked in hot water for 15 mins
• 1 tablespoon melted coconut oil
For the Cheesecake Layer:
• 3/4 cup coconut cream
• 1/4 cup coconut flour
• 1/4 cup smooth peanut butter
For the Chocolate Coating:
• 1/3 cup cacao powder
• 1/3 cup melted coconut oil
• 1/3 cup maple syrup

Method

1. Line a 18x10 baking tin with parchment paper. Place roasted cashews into a food processor and pulse for 5 minutes. Scrape the sides of the processor and mix, let the processor cool then begin blending again for another 5 minutes, repeat. You should end up with a thick cashew butter. The whole process should take from 10 to 15 minutes, depending on your food processor.
2. Drain dates and add them to the cashew butter mixture, pulse again until sticky paste forms. Add in melted coconut oil and pulse for another few seconds. The mixture should be smooth and very sticky. Transfer the mixture into the prepared baking tin and place in the freezer for at least 15 minutes.
3. In a mixing bowl using a hand electric mixer beat coconut cream and flour together until fluffy. Beat in peanut butter. Transfer the mixture on top of the butterscotch layer and return to the freezer for about 20 minutes or until hard.
4. Once the cheesecake mixture has firmed, take out from the freezer and cut into equal size slices. In a bowl whisk together cacao powder, melted coconut oil and maple syrup until smooth. Dip each slice into the chocolate mixture. Use a knife to help spread the chocolate evenly onto the slice.
5. Arrange the chocolate-coated slices onto the prepared tray lined with parchment paper. Place the tray in the refrigerator until the chocolate is completely set. These slices will melt quickly at room temperature so it’s better when they’re served straight out of the fridge.

Nutrition Facts