There may not be a better combination than apples and caramel unless of course, pecans and a hint of sea salt are added to the mix. Now imagine this delightful combination of flavors in a cheesecake version. Obviously, this dairy-free cake doesn’t contain any real cheese, but the cashews and cacao butter combine beautifully to create a raw version of the classic creamy cheesecake. If you are after a visually appealing, healthy dessert that will satisfy your sweet tooth and put a smile on every face at your table this Salted Caramel Apple Cheesecake is it!

Salted Caramel Apple Cheesecake [Vegan]

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For the Crust: 

  • 1 cup almond pulp leftover from making almond milk or 1 cup almond flour
  • 1 1/2 cup shredded unsweetened coconut
  • 1 cup raisins soaked at least 30 minutes then drained
  • 1 tablespoon coconut mana or coconut oil

For the Filling:

  • 2 cups raw cashews soaked for 8 hours and drained
  • 4 cups apples about 4 apples, peeled and chopped
  • 2/3 cup cacao butter melted
  • 1/4 cup raw agave nectar
  • Juice of 1 lemon
  • 1/2 teaspoon dry ginger
  • 1/4 teaspoon sea salt

For the Caramel Sauce:

  • 1 cup about 12 Medjool dates, pitted and soaked at least 30 minutes then drained
  • 2  tablespoons nut butter almond, cashew, hazelnut
  • 1/2 cup purified water
  • 2 tablespoons raw agave nectar
  • 1/2 tsp sea salt

For the Topping:

  • 1 apple peeled and thinly sliced
  • 3 tablespoons raw pecans chopped


For the Crust:

  1. Place almond pulp (or flour) and coconut in a food processor until combined. Add the rest of the crust ingredients and process until it creates a dough-like consistency.
  2. Using your hands, press crust dough into the bottom of a 6 Inch Springform. Set in the fridge while making the filling.

For the Filling:

  1. Place all the filling ingredients in a high-speed blender or food processor and blend (at high speed) until the mixture is completely smooth; this might take 3-5 minutes.
  2. Pour over the crust. Cover the cake and place it in the fridge to set for 4-6 hours, or overnight for best results.

For the Caramel Sauce:

  1. Combine all ingredients in a high-speed blender and process until smooth. Feel free to add more water to reach desired consistency. Set aside 1/2 cup for the cake; reserve the remainder for another use*.

To Assemble:

  1. Remove the springform sides and place a thin layer of sliced apples on top.
  2. Pour 1/4 cup of caramel sauce over top of apples.
  3. Repeat the process one more time, starting with apples and the remaining caramel sauce.
  4. Sprinkle with chopped pecans and serve.


Store leftovers covered in the refrigerator for a softer cheesecake for up to 3-4 days or in the freezer for up to 1 month.


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