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Butterscotch Caramel Cheesecakes with Chocolate Drizzle

Crystal Bonnet
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

gluten free oats

3/4 cup

raisins

1 tbsp

coconut sugar

1 tsp

vanilla extract

salt

10

dates (soaked and pitted)

1/4 cup

agave

1/3 cup

coconut oil (melted)

1 tbsp

mesquite powder

1 tbsp

water

1 tsp

vanilla extract

1 tsp

vegan butterscotch extract (optional)

salt

3 cups

cashews (soaked)

3/4 cup

water

1/2 cup

agave

1/2 cup

coconut oil (melted)

2 tbsp

mesquite powder

2 tsp

vanilla extract

salt