Biting into this cheesecake was like a taste of autumn on a cloud.
So delicious and so balanced sweet and a little tart, gooey, smooth and
crunchy. It was like cheesecake had a baby with a caramel apple
streusel. Could life be any sweeter? We’ll let you decide…
Ingredients
Crust
- 1/2 cup sprouted buckwheat, dried in the dehydrator
- 1 cup dried finely shredded coconut
- 1/2 cup ground flaxseed
- 1/8 teaspoon sea salt
- 1 tsp cinnamon
- 3/4 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)
Raw Caramel
- 1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
- 2 Tbsp raw coconut butter
- 3 Tbsp maple syrup or raw coconut nectar
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1-2 Tbsp filtered water
Cheesecake filling
- 4 cups young coconut meat*
- 1/2 cup coconut water
- 1/2 cup raw coconut nectar or your choice of raw liquid sweetener
- 1/2 teaspoon sea salt
- 1 Tbsp pure vanilla extract and seeds from half a vanilla bean
- 1 tsp maple extract
- 1/2 cup plus 2 Tbsp coconut butter (warmed to liquid)
Apple Filling
- 2 apples, sliced
- 2 cups dried apple, soaked in water until soft and drained well
- 1 Tbsp raw coconut nectar or maple syrup
- 1 tsp pure vanilla extract plus the seeds of one vanilla bean (bean optional)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- a pinch of sea salt
Instructions
- Lightly coat a 6 inch spring form removable bottom pan with coconut oil.
- To
prepare the crust, process buckwheat, coconut, flax, and sea salt in a
food processor until it is are crumbs, then add the dates and process
until the mixture holds together when squeezed between your fingers (if
not holding together, add more dates).
- Remove
1/3 of the mixture and set aside (for the topping) Firmly press the
rest into a crust in the bottom of the prepared pan, and set aside.
- To make the caramel, combine all ingredients in a food processor and process until smooth.
- To make the filling, in a food
processor combine coconut, coconut water, coconut nectar, sea salt
vanilla and maple extract and blend until smooth and creamy. With the
processor running, add the coconut oil, and process for a minute until
blended. Remove the filling from the food processor.
- To make the apple filling combine
all ingredients in the food processor and pulse until chopped but still
chunky. Remove from the food processor, place in a colander to drain
liquids (pressing slightly) and set aside.
- To assemble cheesecake, pour half
the vanilla maple filling into the prepared crust, then drop a few tsp
of the caramel over it and swirl with a knife. Then top with half the
apple mixture, then half the crumble you had set aside. Top with the
remaining vanilla maple filling, then a few tbsp of caramel (swirling
again), then the remaining apples, then the crumble.
- Place
the remaining caramel in a ziplock bag, cut off the tip, and drizzle
over the top of the crumble on the cake. Place the cheesecake in the
freezer to firm up for about 4 hours until set before unmolding. Store
leftover cake in the fridge.