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This is a salted caramel apple cheesecake recipe made by Active Vegetarian
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Salted Caramel Apple Cheesecake

Before You Begin: Make the Almond Mylk and reserve pulp for this recipe. Soak the cashews. 
Author Active Vegetarian

Ingredients

Crust

  • 1 cup almond pulp leftover from making an almond mylk or 1 cup almond flour
  • 1 1/2 cup shredded unsweetened coconut
  • 1 cup raisins soaked at least 30 minutes then drained
  • 1 Tbsp coconut mana or coconut oil

Cheese Filling

  • 2 cups raw cashews soaked for 8 hours and drained
  • 4 cups apples about 4 apples, peeled and chopped
  • 2/3 cup cacao butter melted
  • 1/4 cup raw agave nectar
  • Juice of 1 lemon
  • ½ tsp. dry ginger
  • ¼ tsp. sea salt

Caramel Sauce

  • 1 cup about 12 Medjool dates, pitted and soaked at least 30 minutes then drained
  • 2  Tbsp nut butter almond, cashew, hazelnut
  • 1/2 cup purified water
  • 2 Tbsp raw agave nectar
  • 1/2 tsp sea salt
  • Topping
  • 1 apple peeled and thinly sliced
  • 3 Tbsp raw pecans chopped

Instructions

  • 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

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.