Vegan Apple Cheesecake
3/4 cup raw organic pecan
3/4 cup organic almond flour
4 pitted dates
3 tbsp coconut oil
2 cups raw organic cashew
½ cup organic coconut milk
3 tbsp fresh lemon juice
1/2 cup coconut oil, melted and cooled
1/2 cup organic maple syrup
1 tbsp vanilla extract
2 local organic apples, peeled and diced
1/4 coconut oil
1/4 organic maple syrup
2 tbsp organic almond butter
Soak organic cashews overnight, or at least for 4 hours, until soft.
In a pan, add 1 tbsp of coconut oil and the local organic apples, cook until soft. Let cool down.
In a food processor, pulse together the organic pecans, almond flour, dates and coconut oil. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
Scrape the crust into the bottom of a greased and parchment paper-lined springform pan. Press the crust into the bottom of the pan in an even layer.
Drain cashews and place in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla extract. Blend the cashew mixture until it reaches a smooth consistency.
Using a spatula, gently fold in the cooked local organic apples then poor on the crust.
Freeze the cheesecake until fully solid, at least 4 hours.
To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
Serve with caramel sauce: melt coconut oil and maple syrup then mix in almond butter.
Yield: 8 persons.