A glorious vegan baked cheese cake with all the yummy flavours of pumpkin spice, plus a delicious toffee sauce!
Make the crust by blending together all dry ingredients. You want a bread crumb consistency
Press the crust into pre-greased small or large pie tins. Try and use ones with a removable base.
Bake the crust in the oven for 7 minutes. Once done, leave out to cool.
Pour filling mix over the crusts and smooth out.
Bake cheesecakes in oven for around 25-30 minutes, until top of cheesecake is firm. You may need to adjust the timing depending on how small the cheesecake ramekins are (the smaller the size, the less time the cheesecakes will need to cook).
Place sugar and coconut milk in a heavy-based saucepan. Stirring or whisking continuously, bring to the boil on a medium heat. Once boiled, turn down the heat.
Let the sugar and coconut milk thicken on this low heat, stirring or whisking as much as possible. This may take around 10-15 minutes. It will be ready when it is a caramel consistency. If you want it to be thicker, boil for longer to let more liquid evaporate.
Once it is cooled, it can be stored in an airtight container or jar in the fridge (if it doesn’t get eaten immediately!).