Ingredients
Cheesecake filling
- 2 cups raw cashews
- 1 cup coconut oil
- 3 ½ cups Plant-Based milk
- 1 tbsp fresh lemon juice
- 1 tsp cinnamon
- ¼ tsp pink Himalayan salt
Date Caramel
- 3 cups pitted dates
- ¼ Sol-ti GINGER SuperShot®
- 2-3 cups Plant-Based milk
- 1 tsp pink Himalayan salt
- 2 tbsp coconut oil
Plating
- 6-8 honey crisp apple, hollowed out
- Walnuts for garnish
Instructions
1. Make the Cheesecake Filling
- Blend all cheesecake filling ingredients until smooth.
2. Fill the Apples and Freeze
- Fill hollowed apples with the cheesecake to the top and place on a tray or plate in the freezer for 30 minutes.
3. Make the Caramel and Finish
- In a food processor, add the date caramel ingredients and blend until smooth and thin enough to drizzle.
- Drizzle the date caramel over the cheesecakes and top with walnuts if desired.
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