Raw Caramel Apple Cheesecake
Raw Caramel Apple Cheesecake
Makes one 6 inch cake
Crust
1/2 cup sprouted buckwheat, dried in the dehydrator
1 cup dried finely shredded coconut
1/2 cup ground flaxseed
1/8 teaspoon sea salt
1 tsp cinnamon
3/4 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)
Raw Caramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
2 Tbsp raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water
1 tsp maple extract
1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
2 apples, sliced
2 cups dried apple, soaked in water until soft and drained well
1 Tbsp raw coconut nectar or maple syrup
1 tsp pure vanilla extract plus the seeds of one vanilla bean (bean optional)
2 tsp cinnamon
1/4 tsp nutmeg
a pinch of sea salt
To make the caramel, combine all ingredients in a food processor and process until smooth.
To make the apple filling combine all ingredients in the food processor and pulse until chopped but still chunky. Remove from the food processor, place in a colander to drain liquids (pressing slightly) and set aside.
To assemble cheesecake, pour half the vanilla maple filling into the prepared crust, then drop a few tsp of the caramel over it and swirl with a knife. Then top with half the apple mixture, then half the crumble you had set aside. Top with the remaining vanilla maple filling, then a few tbsp of caramel (swirling again), then the remaining apples, then the crumble. Place the remaining caramel in a ziplock bag, cut off the tip, and drizzle over the top of the crumble on the cake. Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding. Store leftover cake in the fridge.
*If young coconut meat is unavailable, and if you do not mind the cake not being nut free, you can substitute 4 cups raw cashews, soaked in water for 4 hours and drained.
7 Comments
About how many coconuts do you need for 4 cups of coconut meat?<br />What is the difference between raw coconut oil and butter?<br />I want to make this for my birthday cake :-)
It took me 4, but they were very nice coconuts that had a lot of meat. Some only have 1/2 cup of meat so it could take up to 8 or 9 depending on the coconuts you get (they are super unpredictable and you never know until you open them). Coconut oil is just the oil and coconut butter is the whole flesh of the coconut (like nut butter). If you click on coconut butter in the ingredients list you will be directed to my how to page and how to make it at home if you have a high speed blender (cheaper than buying it). I think this would make a great B-day cake :)!
Just reading the title makes me envision the STRONG aroma of this amazing treat! Sounds scrumptious!
I am going to make this this weekend :) I LOVE your samoa cheesecake. How long will this last after you make it?
Awesome :)! It will last in the fridge a week.
HI Amy, <br />I wonder as the raw coconut butter is also made from coconut meat,<br />why you use 1/2 cup and 2 Tbsp raw coconut butter and 4 cups of young coconut meat?<br />Will it be different?<br /><br />I'm excited to make it on weekend :))<br /><br />Thanks alot
Because they are not the same thing at all. Coconut butter may be made from coconuts but it has no moisture (like nut butter). The meat is fresh and the young fruit of the coconut, full of moisture and makes the cake the silky texture it has. They are NOT interchangeable. Make the recipe as it is, or if you do not have access to the coconut meat, then use 4 cups raw cashews soaked for the meat in the recipe or it will not turn out.