Rich & Velvety Vegan Cheesecakelets with Liefie’s Salted Coconut Milk Caramel Sauce

Vegan & GF (Makes six 6oz servings)

Ingredients:

Crust
1.5 cups gf pretzel crumbs 
6 TBS melted vegan butter 
6 TBS sugar

Filling
2 cans full fat coconut milk – refrigerated overnight
8 oz vegan cream cheese 
1/3 to 1/2 cup sugar to taste
1 tsp vanilla
1/2 tsp salt

Topping
6 oz Liefie’s Salted Coconut Milk Caramel Sauce
Handful of GF pretzel sticks 

Method:

Crust
Pulse pretzel sticks in food processor until fine. Add melted butter and sugar and pulse till mixed. Press a few tablespoons into the bottom of small ramekins.

Filling
Carefully open canned coconut milk and scoop just the fat off the top into a mixing bowl. Beat at hight speed with whisk attachment for one minute. Add sugar, vanilla and salt. Continue beating until peaks form. Add vegan cream cheese and beat on low, scrapping frequently, until combined.  Spoon or pipe with pastry bag into ramekins. Refrigerate for several hours or overnight.

Topping
Remove cheesecakes from fridge and top with Liefie’s Salted Coconut Milk Sauce.  (Heat sauce slightly if needed to make it flow well.) Add a few broken pretzel sticks to garnish.