plant based apple cheesecake

We got inspired by the Daily Dose of Greens Recipe found here

Crust:

Daily Dose of Green made their own crust however, we just bought a pre-made graham cracker pie crust

Cheesecake Layer:

• 1.5 cups cashews, soaked at least 2 hours, drained

• 3 T. lemon juice

• 1/3 c. coconut oil, melted

• 1/2 cup + 2 T. full-fat coconut milk, mostly cream from top if possible (save rest of can for caramel)

• 1/2 cup maple syrup

• 1/2 t. vanilla extract

• Pinch sea salt

Directions

1. For the cheesecake layer, combine all ingredients in a high-speed blender until very smooth.

2. Pour over crust and spread evenly.

3. Cover and place in freezer to set while you make the caramel topping.

Caramel Apple Topping:

• 1 cup coconut milk

• 1/3 cup maple syrup

• 1 T. of vegan butter

• 2 apples, cubed

• 1 cup pecan pieces

• 1/2 t. vanilla extract

• 1/2 t. cinnamon

• 1/3 cup rolled oats

• Pinch sea salt

Directions

1. In a small saucepan, stir together the coconut milk, maple syrup, and butter over medium heat. Keep at a low boil, stirring every 2-3 minutes until the liquid is reduced by about half and coats a spoon.

2. Add the apple pieces and continue to cook for about 5 minutes to soften the apple.

3. Remove from heat and add the vanilla, cinnamon, pecan pieces, rolled oats, and sea salt.

4. Allow to cool to room temperature or cooler before spreading evenly on top of the cheesecake. Return to the freezer to continue to set for at least an hour (preferably overnight).

5. Cut into pieces, serve, and prepare to fall in love.