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Raw Apple Caramel Cheesecake (GF)

For the crust:
140g dates
70g almonds
1/4 tsp salt
For the caramel cheesecake layer:
300g cashews, soaked for at least 8 hours
4 tbsp RAW Honey
6 tbsp RAW Coconut Oil
4 tbsp milk of choice
1 tsp vanilla extract
1/4 tsp salt
For the apple caramel layer:
2 apples
70g dates
2 tbsp RAW Cashew or Almond Butter
1 tbsp RAW Coconut Oil
1/4 tsp cinnamon
1/4 tsp salt
Drizzle of RAW Honey

1. To make the crust, blend all the crust ingredients together until you have a sticky dough. Press into an 8” square pan and freeze while you make the filling.
2. To make the caramel cheesecake filling, blend all the cheesecake ingredients until smooth. Spread over the crust, return to the freezer and chill for a couple of hours.
3. To make the caramel layer, blend all the apple caramel ingredients until smooth. Spread over the cheesecake and top with dried apples, nuts and anything else you fancy. Freeze again for a couple of hours or until completely set.
4. To serve - take out 10-20 minutes before serving and drizzle with RAW Honey.


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