Ingredients

The following ingredients have 12 Servings
  • 7 dates (pitted and minced)
  • 1 cup pecans (roughly chopped)
  • 2 tbsp gluten free oats
  • 1/2 tsp cinnamon
  • 1 Pinch salt
  • 1 1/2 cups raw cashews (soaked for 8 hours and drained)
  • 1/2 cup dates
  • 1/2 cup unsweetened soy milk
  • 1/4 cup lemon juice
  • 1/3 cup coconut oil (melted)
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup dates
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 1/4 cup unsweetened soy milk
  • 1/2 tsp vanilla
  • 1 large red apple (peeled and diced)
  • 1/3 cup pecans (crushed)

Instruction

  • In a food processor, puree the dates, pecans, oats, cinnamon and salt until it forms a sticky crust-like consistency. Press about 2 tablespoons into the bottoms of 12 silicon cupcake liners, transfer to the freezer for an hour.
  • Meanwhile, puree the cashews and dates until well pureed, then add in the soy milk, lemon juice, oil, vanilla and cinnamon. Puree until very smooth.
  • Add the mixture to the frozen crust mixture, and freeze for 4-6 hours.
  • Right before serving, puree the dates in the food processor until gummy, then add in the salt, lemon juice, soy milk and vanilla. Puree until it reaches a very thick caramel-like consistency.
  • In a bowl, toss the apples with the caramel until well coated.
  • Carefully remove the cheesecakes, top with a spoonful of the apple caramel and pecans and eat with a fork immediately.