Caramel Apple Cheesecake

Makes one 6-inch cake

 

Crust and topping:

 

1 1/2 cups organic rolled oats

1/4 cup almond butter, divided

3 Tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp sea salt

1/4 cup soft, pitted Medjool dates (if they are not soft, soak them in filtered water first, then drain very well before using.)

 

 

Apples:

 

4 medium tart sweet organic apples (such as Honeycrisp), diced into 1/2 inch pieces

3 Tbsp maple syrup

1/2 tsp cinnamon

2 Tbsp lemon juice

1 Tbsp cornstarch

 

 

Caramel:

 

1 1/4 cups soft, pitted Medjool dates

1/4 cup almond butter

1 tsp pure vanilla extract

1/2 cup filtered water (or as needed

1/4 tsp sea salt

 

 

Filling:

 

1 cup full-fat coconut cream

3/4 cup cooked chickpeas

1/4 cup maple syrup

1 tsp pure vanilla extract

1/8 tsp sea salt

1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid

 

 

Instructions:

Set aside a sheet pan and cover it with parchment paper before preheating the oven to 350F.

The oats, maple syrup, nutmeg, cinnamon, and sea salt should all be combined in a bowl. Using your hands, scrunch everything together until it is coated. Lay it out on the prepared pan and bake for 20 to 25 minutes, or until the edges are beginning to crisp and become golden.  Take it out of the oven and allow it to cool fully.

Line a 6-inch spring-form pan with parchment paper on the bottom.

To make the crust, pulse 1 cup of oats, 1 Tbsp almond butter, and the dates in a food processor until the mixture resembles small crumbs and begins to come together.

 

Place in the freezer and press into the bottom of the prepared pan.

To create the apples, put the apples, cinnamon, and maple syrup in a pot and cook over medium heat for about 15 minutes, or until the apples have softened.  Stir in the cornstarch and lemon juice, then heat until the sauce thickens around the apples.  Allow to cool.

 

To make the caramel, put all the ingredients in a high-speed blender and process until smooth. If necessary, add a tiny bit more water at a time to the blender to achieve a thick but pourable consistency.

To prepare the filling, put all the ingredients into a food processor or high-speed blender and pulse until smooth.

 

To build the cheesecake, cover the crust with half of the filling, then drizzle with a tablespoon of caramel and swirl with a knife.  After distributing half of the apple mixture on top, cover them with the remaining filling.  Using a knife, swirl extra caramel over the top of the cake, being cautious not to pierce too deeply so as not to disrupt the apple layer in the centre.

 

For around four hours, or overnight in the refrigerator if you're not in a rush, place the cheesecake in the freezer to set.

Take out of the freezer and remove the mould.

 

Sprinkle the remaining apples on top, and then spoon even more of the oat mixture on top.  Top with extra caramel sauce and proceed to serve!

 

Store this cake in the refrigerator in a jar for up to one week.

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