"RAWISH" SPICED CHEESECAKE
It’s been a crazy few months this year and I’m finally posting this cheesecake that I made on the LAST DAY of 2020…. four months ago. Sautéed apples, softened cashews, and a raw date and nut crust combine for a rich and creamy, delicately sweet, and perfectly spiced dessert to help you transition from winter to warmer weather. I added crunchy, gluten free granola clusters from Purely Elizabeth around the edges and topped my slice with a dollop of coconut whipped cream. Delicious!
Total time: 3 hours, active prep: 40 mins
INGREDIENTS
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1 cup pitted Medjool dates
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1/2 cup almonds
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1/2 cup pecans
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3 apples (I used one granny smith and two gala apples)
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1/4 tsp cinnamon, cloves, nutmeg
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1/3 cup cashews
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1/2 cup full fat coconut milk (the cream or hardened top portion)
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2 tsp vanilla paste or extract
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DIRECTIONS
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Roughly chop three medium sized apples
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Add to a pan and cook for about 15 mins over medium heat stirring to ensure they don’t stick
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Remove from stove and let cool as they start to become soft
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Add pitted medjool dates, almonds, and pecans to a food processor, pulse until crumbly and can stick together
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Press into the base of a 9 inch round tart pan (but since we are not baking the dessert, you can be flexible with the size and type of pan)
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Soak cashews 15 mins in boiling water, drain
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Add apples, cashews, coconut milk, vanilla, and spices to high-speed blender
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Blend until smooth and pour mixture over crust
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Optional: Add granola, nuts or other toppings
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Freeze for at least 2 hours
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Remove from freezer 20-30 minutes before serving
Store leftovers in the refrigerator for 5 days
