A vegan treat worth making. Salted Caramel Cheescake

 I browse online every day looking for great vegan recipes.  I don't always look for desserts, but this one looked particularly good.   It's courtesy of mywholefoodlife.com and you should check out their blog for other vegan recipes. 

                                    INGREDIENTS

    CRUST

• 1 1/2 cups gluten free rolled oats
• 1/4 cup flax meal
• 1/4 cup coconut oil

 CHEESECAKE

• 2 cups raw cashews (soaked overnight)
• 1/2 cup maple syrup
• 1/3 cup coconut oil 
• juice of 1 small lemon
• 2 tsp ground vanilla beans
• 1/2 tsp sea salt

CARAMEL

• 1 cup vegan sweetened condensed milk
• 1/2 tsp sea salt
• 1/2 cup chocolate chips for garnish (optional)

DIRECTIONS

• In a food processor, combine the crust ingredients. Press mixture into a greased spring form pan. If you don't have a spring form pan, you can mini cheesecakes by pressing the mixture into lined muffin cups. Stick in the fridge to firm up. 
• While the crust is in the fridge, drain and rinse the cashews. Add them to the food processor with the rest of the cheesecake ingredients. Blend until smooth. Pour the cheesecake mixture on top of the crust and stick in the fridge for at least an hour. 
• Once the cheesecake is semi set up, add the salted vegan sweetened condensed milk.  It might need to stay refrigerated overnight to set up like mine did.