Before You Begin: Make the Almond Mylk and reserve pulp for this recipe. Soak the cashews.
Author Active Vegetarian
1cupalmond pulpleftover from making an almond mylk or 1 cup almond flour
1 1/2cupshredded unsweetened coconut
1cupraisinssoaked at least 30 minutes then drained
1Tbspcoconut mana or coconut oil
2cupsraw cashewssoaked for 8 hours and drained
4cupsapplesabout 4 apples, peeled and chopped
1/4cupraw agave nectar
Juice of 1 lemon
1cupabout 12 Medjool dates, pitted and soaked at least 30 minutes then drained
2 Tbspnut butteralmond, cashew, hazelnut
2Tbspraw agave nectar
1applepeeled and thinly sliced
For the crust – place almond pulp (or flour) and coconut in a food processor until combined. Add the rest of the crust ingredients and process until it creates a dough-like consistency.
Using your hands, press crust dough into the bottom of a 6 Inch Springform. Set in the fridge while making the filling. For the filling – place all the filling ingredients in a high-speed blender or food processor and blend (at high speed) until the mixture is completely smooth, this might take 3-5 minutes.
Pour over the crust. Cover the cake and place in the fridge to set for 4-6 hours, or overnight for best results.
To make the caramel sauce – combine all ingredients in a high-speed blender and process until smooth. Feel free to add more water to reach desired consistency. Set aside 1/2 cup for the cake; reserve the remainder for another use*.
Assembly – remove the springform sides and place a thin layer of sliced apples on top. Pour 1/4 cup of caramel sauce over top of apples. Repeat the process one more time starting with apples and remaining caramel sauce. Sprinkle with chopped pecans and serve.
Notes:Store leftovers covered in the refrigerator for a softer cheesecake up to 3-4 days or in the freezer for up to 1 month.