Raw Vegan Cinnabun Apple Cheesecake with Salted Date Cashew Caramel

Enjoy the creamy richness of this raw vegan cheesecake, which is layered with apples that have been spiced with cinnamon and topped with a rich salted date cashew caramel. Great for satisfying your sweet tooth without feeling bad about it

Ingredients:

• For the crust:
• - 1 cup raw almonds
• - 1 cup pitted dates
• - 1/2 tsp cinnamon
• - Pinch of salt
• For the filling:
• - 2 cups raw cashews soaked overnight
• - 1/2 cup coconut cream
• - 1/4 cup maple syrup
• - 2 tbsp lemon juice
• - 1 tsp vanilla extract
• - 2 medium apples, thinly sliced
• - 1 tsp cinnamon
• For the caramel sauce:
• - 1 cup pitted dates, soaked in warm water for 30 minutes
• - 1/2 cup raw cashews, soaked overnight
• - 1/4 cup coconut cream
• - 1/4 cup water
• - 1/2 tsp vanilla extract
• - Pinch of salt

Instructions:

In a food processor, blend together almonds, dates, cinnamon, and salt until a sticky dough forms for the crust

Press the crust mixture into the bottom of a lined cake pan and refrigerate

Drain the soaked cashews for the filling and blend them with coconut cream, maple syrup, lemon juice, and vanilla extract until smooth

Pour half of the filling over the crust

Arrange thinly sliced apples on top of the filling and sprinkle with cinnamon

Pour the remaining filling over the apples and smooth the top with a spatula

Refrigerate the cheesecake for at least 4 hours, or until set

For the caramel sauce, blend soaked dates, cashews, coconut cream, water, vanilla extract, and salt until smooth

Drizzle the caramel sauce over the chilled cheesecake

Slice and serve chilled

Enjoy