1 hour 5 minutes
When we were kids, enjoying churros with cajeta on the side was definitely a special treat. As a nod to this childhood favorite, we present to you: Cajeta and Churro Strips Cheesecake! Our Grain Free Churro Strips and dairy free cajeta add delightful flavor to every bite. This will have you asking, “Can I have another slice?” before you’ve finished your first!
2 bags Siete Grain Free Churro Strips
1 tbsp Tapioca Starch
½ cup Almond Flour
¼ cup Coconut Oil, melted
8 oz dairy free Cream Cheese
4 oz dairy free Sour Cream or Yogurt
½ cup Sunflower Butter, unsweetened
½ cup Maple Syrup
1 cup Raw Cashews
1 cup Almond Milk
1 tsp Vanilla Extract
½ tsp Sea Salt
2 cups Almond Milk
½ cup Date Syrup
¼ cup Maple Syrup
½ tsp Sea Salt
½ tsp Arrowroot Starch
Preheat the oven to 350 F. Combine all the ingredients for the almond cajeta and simmer for 30 minutes. Set aside.
In a food processor, pulse churro strips until finely ground. Combine with tapioca starch, almond flour, and coconut oil. Press the mixture into a 9-inch pan.
Bake the crust for 15 minutes.
In a blender, combine dairy free cream cheese, sour cream, sunflower butter, maple syrup, raw cashews, almond milk, vanilla extract, and sea salt. Blend until smooth.
Pour over the crust and smooth out the surface. Drizzle cajeta over the top and bake for 45 minutes.
Refrigerate overnight and serve with candied nuts and extra cajeta.
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