No Bake Salted Caramel Cheesecake (Vegan + Gf)

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

Crust

150g dates

1 scant cup gluten free quick oats (80g)*

Filling

12 oz vegan cream cheese (336g // I used this homemade recipe)**

2 tbsp condensed coconut milk (40g // or any liquid sweetener of choice)

¾ cup thick coconut yogurt (180g // or canned coconut cream)

1 tbsp lemon juice (16ml)

2 tsp vanilla extract (10ml)

½ cup soy sauce caramel (125ml // or any salted caramel of your choice)

Note: Ingredients may have been altered from the original.

Directions at okonomikitchen.com

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