- 1 cup pecans
- 1/2 cup dates
- 1/2 cup buckwheat grouts
- Tbsp coconut oil
- 400 ml tin coconut cream
- 2 tbsp nut butter (I used peanut, but almond or cashew would be fine too)
- Tbsp vanilla extract
- 2 tbsp maple syrup
- 1 cup cashews (soaked for at least a couple of hours, rinsed and drained)
- 2 red apples, chopped into 1cm chunks (I used pink lady)
- Tsp coconut oil
- Tsp cinnamon
- 1/3 cup dates, soaked
- Tbsp maple syrup
- Tbsp tahini
- Water as needed
For the base, blend all ingredients in a good food processor until they hold together. Pour into a tin lined with baking paper (or you could use a spring form cake tin, depending on the shape you want) and press down firmly. Place in the freezer while you prepare the filling.
For the caramel filling, combine 1/2 a cup of the coconut cream, nut butter, vanilla, a tbsp of maple syrup and a good pinch of salt in a small saucepan over a very low heat. Whisk coninuously until a thick caramel is formed, around 5-10 minutes. Pour this mixture into the food processor along with the remaining coconut cream, tbsp of maple syrup, cashews and an extra pinch of salt. Blend until smooth and creamy. Pour over the base and return to the freezer to firm up.
For the apples, heat the coconut oil in a saucepan over a medium-high heat. Add the apples and cinnamon and stir until the apples start to soften but still have a bit of bite. Set aside to cool slightly.
To make the caramel sauce, blend together the dates, maple syrup, tahini, a good pinch of salt and a splash of water until well combined and is thin enough to drizzle. Add a bit more water if needed. Pass through a fine mesh sieve to remove any larger date chunks.
Top the “cheesecake” with the apples and drizzle over the caramel sauce. Store in the freezer or fridge, depending on your desired texture.