Caramel-Apple Cheesecake with Date-Caramel Drizzle
[Vegan, Gluten-Free]

To Make the Cheesecake:

1. In a food processor, grind almonds into a flour. Add the dates and process until a dough is formed.
2. Pulse in the dried apples, cinnamon and enough water to create a dough that will hold together when pressed into a cheesecake pan.
3. Sprinkle shredded coconut into the bottom of a medium-sized cheesecake pan. Then, sprinkle the “crust” mixture on top, and press until the entire bottom layer is uniform. Set the crust in the freezer as you prepare the filling.
4. Blend the “filling” ingredients until completely smooth. Take the cheesecake pan from the freezer, and pour the filling ingredients on top. Slide the tin back and forth to level out the filling. Chill the cheesecake in the freezer for 5-6 hours or overnight.
5. Two to three hours before serving the cheesecake, make the caramel apple topping (recipe below). When you are ready to dish the dessert, allow the cheesecake to thaw for at least 20 minutes. Then, add the date-caramel syrup (recipe below) on top. Garnish the entire dessert with the caramel apple topping. Then, slice into 8-10 pieces depending on your preference.
6. Store the cheesecake in an air-tight container in the freezer for up to 3 weeks. Enjoy!

To Make the Caramel Apple Topping: 

1. 2-3 hours before you serve the cheesecake, prepare the caramel apple topping.
2. Mix diced apples with 1/2-1 cup of the date-caramel sauce (recipe below).
3. Dehydrate the mixture for 2 hours.

To Make the Date-Caramel Sauce:

1. Blend all ingredients in a high-speed blender until smooth.
2. Drizzle over the top of the cheesecake, after it has thawed at least 20 minutes.
3. Store in an air-tight jar up to 2 weeks.