01/11/2013
Layered Caramel Apple
Apple Cream
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
1 1/2 cups peeled, diced apples
Blend the first 5 ingredients until completely smooth.
Add the butter and oil. Blend again to incorporate. Transfer the mixture to a bowl.
Measure out 1 1/2 cups of the filling and add back to the blender with the 1 1/2 cups diced apples. Blend until smooth (or measure out more filling and and diced apples to use up all the filling. Equal ratio.)
Chill in the fridge for at least 8 hours.
Caramel Sauce
1/4 cup maple syrup
2 tablespoons lucuma, sifted
3 1/2 tablespoons almond butter
1/2 teaspoon pure vanilla
Add the maple, almond butter, and vanilla to a small bowl. Sift the lucuma over top. Stir in.
Assembly
Layer the apple cream, caramel sauce, sliced apples, and chopped pecans. Optional: Add the apple cinnamon nut crust too.
Crust
I used 1/8 teaspoon of cinnamon in my crust, as I wanted it to be a soft background flavor. Use more if you want a more defined flavor. You could do without the dried apples, but they really do create a unique crust that goes so well with the whole cheesecake.
2/3 cup almonds
1/4 cup pitted dates
3 tablespoons finely chopped, packed dried apples
1/8-1/4 teaspoon cinnamon, optional
1/2-1 teaspoon water
Grind the almonds in a food processor.
Add the dates and process together into a dough.
Pulse in the apples, cinnamon, and enough water to create a dough that will hold together when pressed.
Press most of the mixture into two small (3-4") cheesecake pans (I had a bit extra for an "apple nut ball" - chef's treat ;) OR press into a bunch of mini silicone muffin cups.