Oh my goodness, one more day until Christmas Eve! I am truthfully not ready for it – I haven’t finished wrapping presents, didn’t get a chance to bake this year (probably for the best!), I need to clean my entire home (it’s a literal disaster) and still have to go grocery shopping on probably one of the busiest days…. with that, I work all day and have to figure out a time to fit my workout it!
My morning started off already in a panic when my alarm went off at 5:30 am and I jumped out of bed thinking that it was Thursday and I had to lead a 6 am Ride class. I was just about to run outside in the fridged cold in my pj’s to start my car when something in my head allowed me to realize that it was Saturday, and I don’t ride today (Jenna, go back to bed).
Although I hit the snooze button a few times after that little panicked situation this morning, I woke up with enough time before work to share this delicious vegan cheesecake. A vegan caramel popcorn cheesecake – inspired by my Grandma and my memories of her caramel popcorn she made around Christmas time. It was my favorite, and this cake turned out so so so good. I ended up taking the cake to my friends at The Style Lab, and from their Instagram story, it looked like they enjoyed it a lot 😉
So here it is, a Christmas present from me to you. A recipe that has a lot of heart in it, inspired by a lot of childhood memories, filled with whole ingredients and free of gluten and animal products. Vegan caramel popcorn, vegan caramel sauce, vegan cheesecake = vegan perfection. Enjoy!