Mini Raw Caramel Apple Cheesecakes

Our very talented contributing chef Rachel(@rawberryfields) is here with a delicious autumnal dessert! These mini caramel apple cheesecakes are spiced with warming cinnamon and are completely natural and raw. They’re each about 1 ¾ inches across and about ¾ of an inch deep, so they are an adorable tasting size to share with family and friends!
What you’ll need:

For the raw pastry:
- 1/4 cup almonds
- 3/4 cup walnuts
- 1/2 teaspoon Cinnamon
- 7 Medjool dates
- 1 tablespoon Coconut Syrup

For the vanilla cheesecake:
- 3/4 cup cashews, soaked overnight
- 4 tablespoons Coconut Syrup
- 4 generous tablespoons Coconut Butter
- 1 teaspoon vanilla bean paste
- 30 ml Coconut Milk

For the caramel apple topping:
- 3/4 apple
- 8 Medjool dates
- 3 tablespoons Coconut Syrup 
- 1 teaspoon ground Cinnamon
- 1 teaspoon vanilla bean paste
- 2 tablespoons lukewarm water
- A pinch of Himalayan pink salt


Let’s get started!

For the raw pastry:
1. Place the almonds and walnuts into a food processor, and pulse until they become a coarse, floury consistency.
2. Add the dates, cinnamon, and coconut syrup, and pulse further until the mixture sticks together with a doughy consistency.
3. Slightly dampen your hands, and roll the raw dough into a ball, before rolling it flat between two pieces of greaseproof paper until it is very thin.
4. Using a circular biscuit cutter, cut the dough into small flat circles.
5. Lightly grease a tart tin with coconut oil, and press the circles of dough in.
6. Place the tin in the freezer to harden while you make the cheesecake.

For the vanilla cheesecake:
1. Gently melt the coconut butter over a pan of water, monitoring it to make sure it doesn’t get too hot.
2. Place the cashews, coconut syrup, coconut milk, and vanilla bean paste into a blender, and pulse to combine.
3. Add the coconut butter, and blend until creamy and smooth. You may need to add a little bit more coconut syrup or coconut milk to make this layer a bit creamier if your blender is struggling!
4. Take the pastry tin out of the freezer and fill each pastry, leaving a little room for the caramel apple at the top.
5. Place the tin back into the freezer for about 20 minutes to harden whilst making the caramel apple!

For the caramel apple topping:
1. Peel the apple, and remove the core.
2. Place the apple in the food processor, and pulse until the apple is chopped into small pieces. Then remove the apple pieces from the food processor and place into a separate bowl.
3. Pit the dates and place them in a blender with the salt, coconut syrup, vanilla, cinnamon, and water, and blend until you have a smooth caramel consistency.
4. In a bowl, mix together the caramel and apple by hand until well combined.
5. Remove the cheesecakes from the freezer, making sure they are solid enough now to spread the caramel apple on top. Place a generous dollop of the topping on each cheesecake.
6. Enjoy! You can eat them right away, or if you want the top layer a bit chewier, pop back in the freezer for just 30 more minutes.

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