Surprise your guests with a show-stopping and healthy dessert this summer which will keep them coming back for more and more. This Raw JAZZ™ Apple and Caramel Cheesecake is made in three easy stages but will make you look like you’ve been trained by a Michelin-starred chef once people see the finished article. It’s a must try this month. Bon appetite!
The ‘Pastry’ Base Ingredients
100g walnuts
30g almonds
10 dates
1 tbsp coconut syrup
2 tsp apple juice.
Method
- In a food processor blitz the walnuts and almond to a powder. Add the dates, coconut syrup and apple juice and blend until you have a thick sticky paste.
- Turn this straight into your cheesecake (ringed) tin (having lightly greased it with coconut oil). Press firmly down ensuring that the mixture is compacted into the base and into the corners of the tray. Put this in the freezer to firm up.
The Cheesecake Ingredients
100g cashews – soaked and patted dry
4 tbsp coconut syrup
1 tsp vanilla paste
1 tsp lemon juice
4 tbsp coconut butter – melted
2 tbsp coconut milk
Method
- Blend the cashews, coconut syrup, vanilla paste and lemon juice in a food processor until you have a smooth paste. Add the coconut butter and coconut milk and blend again to fully combine.
- Remove the base from the freezer and pour the cheesecake filling over it. Chill down in the fridge for about 12 hours before removing the ring from the tin.
The Caramel and Apple Sauce Ingredients
2 JAZZ™ Apples – peeled, cored and diced
20 dates
3 tbsp Maple syrup
1 tsp vanilla paste
A little warm water if required
Method
- In a food processor combine ¾ of the diced JAZZ Apple, dates, maple syrup, vanilla paste and blitz until you have a coarse but well combined paste.
- Pour this into a mixing bowl and stir through the remaining diced apple.
- Smooth this mixture over the cheesecake and gently remove the ring before serving.
