Description
If I were to tell you that this Apple Crumble Cheesecake is paleo, raw and dairy-free, would you believe me? Well, you should, because it’s true! This Paleo Apple Crumble Cheescake recipe is a real winner and is perfect for this coming Father’s day.
Ingredients
- Crust Ingredients
- 1 1/3 cups almonds
- 1 cup shredded coconut
- 1 cup chopped, dried apples
- 1 cup dates
- 1 tablespoon water
- Filling ingredients
- 4 cups peeled, diced apples
- 1 ½ cups cashews
- 6 tablespoons maple syrup
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 4 tablespoons coconut butter, melted
- 8 tablespoons coconut oil, melted
- Pinch of salt
- Crumble ingredients
- 4 large apples, peeled and quartered
- 4 dates, chopped
- 2 teaspoons lemon juice
- 2 teaspoons cinnamon
Instructions
- Make the crust.
- Process the almonds, coconut and apples down to a flour in a food processor.
- Add the dates and process until they are completely broken down.
- Add the water and pulse until the mixture is moist and crumbly.
- Set aside a lightly packed 1 1/3 cup of the mixture to be used later in the crumble topping, and press the rest into a 9 inch springform pan and set your crust aside.
- Blend the first 5 filling ingredients until completely smooth.
- Add the coconut butter and oil.
- Blend again to incorporate.
- Pour over the crust.
- Chill the cheesecake in the freezer for 2-3 hours and then transfer to the fridge for at least 8 hours.
- Meanwhile, process all your crumble ingredients (including your 1 1/3 cups of crust) down to small pieces in a food processor.
- DO NOT over process or it will turn to applesauce.
- Spread this over the chilled cheesecake.
- Sprinkle any remaining crumble on top.
- Enjoy!
