Fall Recipe: Raw Apple Walnut Caramel – Cheesecake

Is there anything better on a November afternoon than sitting inside with your loved ones, drinking a cup of tea and bite into a slice of the ultimate fall cake? Well, I think there isn’t… I created this recipe yesterday and can’t get enough of the caramel apple combo.
Here is the recipe for the ultimate

Raw Apple-Walnut Caramel Cheesecake

Base:

1 cup almonds
1 cup dates
½ cup walnuts
1 pinch of vanilla
1 pinch of salt
1 pinch of cinnamon
2 tablespoons water

Filling:

2 cups cashews
3 peeled, diced apples
juice of 1 lemon
5 tablespoons maple syrup
1 teaspoon cinnamon
1 pinch of vanilla
3 tablespoons lecithin mixed with
2 tablespoons water
5 tablespoons melted coconut oil

Topping:

2 peeled, diced apples
½ cup chopped walnuts

½ cup coconut oil
½ cup maple syrup
5 tablespoons dark almond butter
1 pinch of vanilla
1 pinch of salt

1. Blend almonds, walnuts and dates. Add vanilla, salt, cinnamon and water and pulse again.
2. Press the mixture into a small cake tin (18cm)
3. Blend all the ingredients for the filling until you get a super smooth mixture.
4. Pour the filling onto the base.
5. Place the cake in the fridge for a few hours until it sets.
6. For the caramel topping, blend the coconut oil, maple syrup, almond butter, vanilla and salt for at least two minutes. The longer you blend, the better it gets!
7. Decorate your cake with chopped walnuts, diced apples and the caramel topping