No bake vegan cheesecake jars

No bake vegan cheesecake jars make a great dessert with contrasting flavours and textures. They’re easy to put together, refined sugar-free and gluten-free.

DATE CARAMEL:
240 g / 1½ cups dried dates, pitted and soaked in boiling water
pinch of salt, to taste
1-2 tbsp strong espresso (optional)

GINGER CHEESECAKE LAYER:
225 g / 1½ cups raw cashews (soaked overnight)
120 ml / ½ cup coconut cream (from a tin of full fat coconut milk, I use this brand)
6 tbsp lime or lemon juice, adjust to taste
approx. 2½ tbsp finely grated ginger, adjust to taste
1 tbsp maple syrup

ALMOND BRITTLE
½ cup almond flakes
2 tbsp maple syrup
fine sea salt
2 tsp olive oil (optional, SEE INSTRUCTIONS)
a pinch of ground cinnamon or ginger, for serving (optional)

View the full recipe at Lazy Cat Kitchen →