Ingredients (makes 1 9-inch spring form pan / pie plate OR 12 individual cheesecakes):

• Cheesecake Filling

  • 1 package firm tofu
  • 1 can full fat coconut milk
  • 1/2 Cup coconut sugar
  • 1 Cup apple butter
  • 2 lemons, zested & juiced
  • 2 Tablespoons potato starch (may be replaced with either arrowroot or corn starch)
  • 3 teaspoons agar agar (NOT flakes)
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt

• Crust:

  • 2 Cups raw walnuts or pecans
  • 1 Cup Medjool dates
  • 1/2 teaspoon sea salt

• Apple topper:

  • 5-6 apples, peeled and sliced
  • 1/2 – 1 Cup apple cider
  • 2 Tablespoons organic corn starch
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon All Spice

• Caramel:

  • 1 Cup almond or cashew butter
  • 1 1/4 Cup raw date syrup or maple syrup
  • 3/4 Cup virgin coconut oil, solid
  • 2 Tablespoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt

Directions:

1. To prepare your crust, add all ingredients into your food processor and pulse until combined (you should  be able to press the mixture together between your fingers & have it stick).  Grease either a 9-inch spring form pan OR 12 individual cheesecake molds.
2. In your food processor add your tofu and blend until smooth.  Add in your coconut milk, apple butter, lemon zest & juice, vanilla extract, sea salt, and blend until fully incorporated (you’ll want to scrape down the sides to ensure everything is well blended).  Add your mixture into a medium sauce pan and whisk in your agar agar, potato starch, and bring to a boil, occasionally whisking.  Once your cheesecake filling is boiling, reduce the heat and let simmer for 2 minutes, occasionally whisking.  Carefully pour your mix into your prepared crust and pop it in your refrigerator to set.
3. In a large saute pan on medium heat heat, add your  apple cider, cinnamon, all spice, and whisk in your cornstarch to ensure no clumping.  Toss in your apples and saute until tender (about 10 minutes) – add more apple cider, if needed, as it evaporates.
4. To prepare the raw salted caramel, add all of the ingredients to a blender and blend until smooth. Taste a bite and adjust any seasonings as necessary (you may want it saltier).
5. I arranged my apples starting from the outside edge, working clockwise layering apples until I reached the center (it kind of looks like a flower, I think!).  Drizzle with your caramel sauce.

6. Enjoy eating whole!