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

1. Blend all cheesecake filling ingredients until smooth.​

2. Fill hollowed apples with the cheesecake to the top and place on 

a tray or plate in the freezer for 30 minutes.

3. In a food processor, add the date caramel ingredients and blend

until smooth and thin enough to drizzle.

4. Drizzle the date caramel over the cheesecakes and top with 

walnuts if desired.  

Enjoy!