Raw caramel apple mini cheesecakes
- Tart crust
- almonds - 3/4 cup
- dates - 1/3 cup
- coconut - 1/3 cup, desiccated
- cinnamon - pinch of
- maple syrup - 1 tbsp (or use more dates instead)
- Vanilla filling
- cashews - 3/4 cup, soaked overnight
- maple syrup - 4 tbsp
- vanilla paste - 1 tsp
- coconut oil - 4 tbsp + 1 tsp extra for tart tin
- coconut cream - 2 tbsp
- Caramel apple topping
- apple - 1, chopped into small pieces
- maple syrup - 3 tbsp
- water - 2 tbsp, luken warm
- cinnamon - pinch of
- salt - pinch of
For the tart crust:
Place the almonds into a food processor, and blend until become a coarse, floury consistency.
Add the dates, coconut, maple syrup,cinnamon and salt and blend further until the mixture sticks together. Lightly grease a tart tin with coconut oil, take a generous tablespoon and roll into ball and place in the tin. Using your hands or wooden spoon gently press in the center and push mixture towards the sides lining the tart shell and leveling off the top edge. Put in the fridge for 15 minutes. Than run a butter knife around the edge of every tart shell and lift each tart out on to a plate.
For the vanilla cheesecake:
Gently melt the coconut butter over a pan of water (make sure it doesn’t get too hot).
Add the cashews, maple syrup, coconut milk, and vanilla paste into a blender, and pulse to combine. Add the coconut oil, and blend until creamy and smooth. You may need to add a little bit more maple syrup or coconut milk to make this filling a bit creamier if your blender is struggling!
Fill each tart shell, leaving a little room for the caramel apple at the top.
Place the tin back into the freezer for about another 15 minutes to harden.
For the caramel apple topping:
Add the dates in a blender with the salt, maple syrup, vanilla, cinnamon, water, and blend until you have a smooth caramel cream. In a bowl, mix together the caramel and apple.
Spread the caramel apple topping on top of each cheesecake.
Garnish with chopped almonds and mint leaf. Enjoy! You can eat them right away, or if you want the top layer a bit chewier, pop back in the freezer for just 25 more minutes.
Note: The cashew cream will be smoother and creamier depending on how long you soak the cashews. If you don’t have the time to soak, don’t worry, it will just be a slightly more textured filling that is just as delicious. However, the benefit of soaking the cashews for at least an hour allows their beneficial nutrients to be more easily absorbed by your body.