This recipe is courtesy of Heather Pace – www.Sweetlyraw.com
Ingredients:
Crust:
2/3 cup almonds
1/4 cup pitted dates
3 tablespoons finely chopped, packed dried apples
1/8-1/4 teaspoon cinnamon, optional
1/2-1 teaspoon water
1. Grind the almonds in a food processor.
2. Add the dates and process together into a dough.
3. Pulse in the apples, cinnamon, and enough water to create a dough that will hold together when pressed.
4. Press the mixture into two small (3-4″) cheesecake pans or 1 large cheesecake pan
Filling:
2 cups peeled, diced apples
3/4 cup cashews
3 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons melted coconut butter
4 tablespoons melted coconut oil
Pinch of salt
5. Blend the first 5 ingredients until completely smooth.
6. Add the butter and oil. Blend again to incorporate.
7. Pour over the crusts.
8. Chill in the fridge for 12 hours, or in the freezer for 5-6 hours and in the fridge for 1-2 hours before removing the ring.
Caramel Sauce:
1/4 cup maple syrup
2 tablespoons lucuma, sifted
3 1/2 tablespoons raw almond butter
1/2 teaspoon pure vanilla
9. Add the maple, almond butter, and vanilla to a small bowl. Sift the lucuma over top. Stir together. Pour over the top of the cake and draw a swirl pattern on top. Put back in the fridge until ready to serve.
We didn’t add in the pecan nuts as in the picture, but you could use any nuts on top.