~ A Recipe Shared by Raw Food Dessert Chef, Heather Pace
As the time for family holiday gatherings approaches, you can stick to your natural food diet and still serve up something delicious. We’ve got a sweet pair of abundant holiday flavors that are sure to please! Who doesn’t love the caramel apple combo?! It’s a true classic and perfect for this time of year. Make it now and you can still have time to prepare it again for Christmas!
An Apple-Lover’s Dream!
Who can resist?! Sweet smooth cheesecake with juicy apple chunks and thick caramel sauce with crunchy pecans on top.
You can even make mini cheesecakes, which are great for a party! The perfect single-serving dessert or finger food.
Caramel Apple Cheesecake
Raw – Vegan – Gluten Free
You can use about 1/8 teaspoon of cinnamon in your crust, and then it can be a soft background flavor. Use more if you want a more defined flavor. You could do without the dried apples, but they really do create a unique crust that goes so well with the whole cheesecake.
- 2/3 cup almonds
- 1/4 cup pitted dates
- 3 tablespoons finely chopped, packed dried apples
- 1/8-1/4 teaspoon cinnamon, optional
- 1/2-1 teaspoon water
- Grind the almonds in a food processor.
- Add the dates and process together into a dough.
- Pulse in the apples, cinnamon, and enough water to create a dough that will hold together when pressed.
- Press most of the mixture into two small (3-4″) cheesecake pans (if you have a bit extra you can make an “apple nut ball” – chef’s treat 😉 ) OR press into a bunch of mini silicone muffin cups.
The filling is great by itself but if you want a cinnamon swirl, simply remove 3 tablespoons of the blended filling and add 1/2-3/4 teaspoon cinnamon to it. After pouring the filling over the crusts, spoon small blobs of the cinnamon mixture over the filling. Use a chopstick to push the mixture down into the cake and then swirl it around.
- 2 cups peeled, diced apples
- 3/4 cup cashews
- 3 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2 tablespoons melted coconut butter
- 4 tablespoons melted coconut oil
- Pinch of salt
- Blend the first 5 ingredients until completely smooth.
- Add the butter and oil. Blend again to incorporate.
- Pour over the crusts.
- Chill in the fridge for 12 hours or in the freezer for 5-6 hours and then in the fridge for 1-2 hours, before removing the ring.
This is the easiest caramel sauce ever; it’s super delicious and can be stirred together in a bowl.
- 1/4 cup maple syrup
- 2 tablespoons lucuma powder, sifted
- 3 1/2 tablespoons almond butter*
- 1/2 teaspoon pure vanilla
- Add the maple, almond butter, and vanilla to a small bowl.
- Sift the lucuma over top. Stir in.
*A note about the almond butter – a creamy, silky nut butter is preferred. You may have to adjust for consistency if using a brand that is thicker. Maybe 1/2 – 1 tsp water to thin.
Caramel Apple Topping
- 1 large apple, peeled and diced small
- 1 tablespoon finely chopped dried apple
- Caramel (above)
- Toss the apples with enough caramel to suit your liking!
- Extra caramel can be used to drizzle over other things, or eaten with sliced apples. It won’t last long!
What if I told you that this holiday, you could LOSE 5 pounds instead of gain them?What if I told you that while everyone else is busting their zippers, you’ll be slipping into your skinny jeans?And what if I told you that your efforts to have a healthy holiday this year could save the planet!?!Starting on December 1st, 2015, we’re going to kick off a 24-Day “Green Smoothie Challenge” that leads you right up to Christmas Day.
About Heather Pace of Sweetly Raw
Heather Pace’s passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of 6 raw dessert e-books, owns a small catering company, teaches raw food classes, and works as a certified yoga instructor. Find her books and recipes at SweetlyRaw.com.