Caramel Apple Cheesecake

INGREDIENTS:

Crust:
1 cup raw pecans
1 cup raw almonds
1 cup dried apple
¾ cup pitted dates, soaked and drained
3 tsp. lucuma powder
⅛ tsp. cinnamon
1 Tbsp. water

Apple Cheesecake:
2 cups raw cashews, soaked and drained
5 cups apples
¼ cup + 3 Tbsp. coconut oil, melted
¼ cup + 3 Tbsp. maple syrup
2 tsp. vanilla extract
Juice of 1 lemon
3 Tbsp. coconut butter, melted
½ tsp. cinnamon
¼ tsp. salt

Date Caramel:
1 cup pitted dates, soaked and drained
¼ cup maple syrup
¼ cup coconut oil
½ tsp. vanilla extract
2 Tbsp. almond butter
2 tsp. lucuma powder
2 Tbsp. water

Toppings:
Chopped pecans
Dried cranberries
Date caramel
Mini apples

DIRECTIONS:

For the Crust:

1.Absorb dates warm water to relax for around 30 minutes.

2.Place pecans and almonds in a sustenance processor and finely pound.

3.Include the dates, in the wake of drenching and depleting, dried apples, lucuma powder, cinnamon and water and mix until the point that a sticky covering frames.

4.Press blend into base of lined, 9-in spring structure skillet and put aside.

For the Apple Cheesecake:

5.Absorb cashews warm water for 4-6 hours. Deplete and place in nourishment processor with coconut oil, maple syrup, lemon juice and vanilla concentrate. Mix until rich.

6.Mix apples independently then consolidate with cashew blend.

7.Include coconut spread, cinnamon and salt to the blend and mix until smooth.

8.Spread the apple cheesecake over the outside, cover and place in the cooler to set for 4-6 hours, or overnight for best outcomes.

For the Date Caramel:

9.Absorb dates warm water to relax for around 30 minutes.

10.Process the dates, subsequent to dousing and depleting, maple syrup, coconut oil and vanilla concentrate together.

11.Include lucuma powder and almond spread to blend and mix until smooth.

12.Gradually include water and mix until the point when blend achieves wanted consistency.

13.Store at room temperature and shower over cheesecake with different fixings of your decision before serving.

Enable cheesecake to defrost at room temperature for around 15 minutes before including your fixings, cutting and serving! Store in the cooler for up to two weeks.