Apple Crumble Cheesecake and Sweetly Raw Chocolate Giveaway

Makes a 6" cake

Crust

2/3 cup almonds
1/2 cup shredded coconut
1/2 cup chopped, dried apples
1/2 cup dates
1 1/2 teaspoons water

Process the almonds, coconut, and apples down to flour in a food processor. Add the dates and process until they are completely broken down. Add the water and pulse until the mixture is moist and crumbly.   Set aside a lightly packed 2/3 cup of the mixture and press the rest into a 6" spring form pan.

Filling 

2 cups peeled, diced apples
3/4 cup cashews
3 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons melted coconut butter
4 tablespoons melted coconut oil
Pinch of salt

Blend the first 5 ingredients until completely smooth. Add the coconut butter and oil. Blend again to incorporate. Pour over the crust. Chill in the freezer for 2-3 hours and then transfer to the fridge for at least 8 hours.

Apple Filling

2 large apples, peeled and quartered
2 dates, chopped
1 teaspoon lemon juice
1 teaspoon cinnamon

Process all ingredients down to small pieces in a food processor. DO NOT over process or it will turn to applesauce. Spread this over the chilled cheesecake.  Sprinkle the rest of the crumble on the top.

And if you need some more awesome Fall treat recipes, check out my Vegan Chocolate Candy Apples HERE with peanut butter caramel and toppings. Oh my goodness, these are truly divine and EASY to make! Great thing to do with kids.

Also check out my roundup of 10 raw vegan apple dessert recipes HERE.

If you're in the mood for pumpkin desserts, I have heaps of recipes for that too! Just simply do a search at the top right hand corner of my blog where it has the little magnifying glass, or in the Recipe section of the blog.

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