Raw Food Apple Caramel Cheesecake

Useful sweets are doubly nice! To play with taste, next time try replacing a piece of walnuts with pecans or macadamia nuts.

Ingredients:

For the basics: 100 g of walnuts 30 grams of almonds 10 dates 1 tbsp. l coconut syrup 2 tsp. apple juice For filling: 100 g cashews, soaked and dried 4 tbsp. l coconut syrup 1 tsp vanilla paste 1 teaspoon lemon juice 4 tbsp. l melted coconut oil 2 tbsp. l coconut milk For the sauce: 2 apples, peeled and diced 20 dates 3 tbsp. l maple syrup 1 tsp vanilla paste Some warm water if needed

Recipe:

The foundation:

1. Crush walnuts and almonds into powder.

2. Add dates, coconut syrup, apple juice and mix until you have a thick sticky paste.

3. Transfer this mass to the cheesecake ring, lightly smearing it with coconut oil. Seal the mixture. Put in the freezer.

Filling:

1. Mix cashew, coconut syrup, vanilla paste and lemon juice until a smooth paste.

2. Add coconut coconut oil and coconut milk. Mix again.

3. Remove the base from the freezer and fill it with cheesecake filling. Refrigerate in the refrigerator for 12 hours before removing the ring.

Sauce:

1. Mix ¾ diced apple, dates, maple syrup and vanilla paste. Mix until you get a coarse, but well-mixed pasta. You can add some warm water to the mixture to form a beautiful caramel.

2. Pour the mixture into a bowl and mix with the remaining sliced ​​apples. Spread this mixture on top of the cheesecake. In order for the cheesecake not to lose its shape, it is better to do this before removing the ring.

3. Remove the ring and serve!