Raw Vegan Cheesecake with Caramel Apples
This caramel apple raw vegan cheesecake is made with a combination of cashews and dates with a date caramel apple topping.
Servings 12 people
Calories 284kcal
Ingredients
- 7 dates pitted and minced
- 1 cup pecans roughly chopped
- 2 tbsp gluten free oats
- 1/2 tsp cinnamon
- 1 Pinch salt
- 1 1/2 cups raw cashews soaked for 8 hours and drained
- 1/2 cup dates
- 1/2 cup unsweetened soy milk
- 1/4 cup lemon juice
- 1/3 cup coconut oil melted
- 1 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
Caramelized Apples
- 1/2 cup dates
- 1/4 tsp salt
- 1 tsp lemon juice
- 1/4 cup unsweetened soy milk
- 1/2 tsp vanilla
- 1 large red apple peeled and diced
- 1/3 cup pecans crushed
Instructions
- In a food processor, puree the dates, pecans, oats, cinnamon and salt until it forms a sticky crust-like consistency. Press about 2 tablespoons into the bottoms of 12 silicon cupcake liners, transfer to the freezer for an hour.
- Meanwhile, puree the cashews and dates until well pureed, then add in the soy milk, lemon juice, oil, vanilla and cinnamon. Puree until very smooth.
- Add the mixture to the frozen crust mixture, and freeze for 4-6 hours.
- Right before serving, puree the dates in the food processor until gummy, then add in the salt, lemon juice, soy milk and vanilla. Puree until it reaches a very thick caramel-like consistency.
- In a bowl, toss the apples with the caramel until well coated.
- Carefully remove the cheesecakes, top with a spoonful of the apple caramel and pecans and eat with a fork immediately.
Video
Nutrition
Calories: 284kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Sodium: 60mg | Potassium: 302mg | Fiber: 4g | Sugar: 14g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg