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What better way to celebrate Autumn than with a cross between a cheesecake and an apple pie?
Duration4 hrs 45 mins
Prep Time45 mins
Servings10

Ingredients

Stewed Apples
  • 4 pink apples cubed
  • ½ cup water
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 tbsp coconut sugar
Base
  • 2 cups roasted buckwheat
  • ½ tsp Himalayan pink salt
  • 4 tbsp coconut oil solid
  • 3 tbsp maple syrup
Filling
  • 2 cups cashews soaked in water for 4 hours and rinsed
  • ? cup maple syrup
  • 3 tbsp coconut oil solid
  • 1 tsp vanilla extract
  • 1 x 400ml can chilled coconut milk use only the thick part from the top of the can
  • 1 raw pink apple cubed
Salted Caramel
  • 5 medjool dates pitted
  • ? cup maple syrup
  • ? cup cashew butter
  • ½ tsp Himalayan pink salt
Toppings
  • Maple syrup
  • 1 cup chopped pecan nuts

Instructions

  • To make the stewed apples add the apple cubes, water, cinnamon, mixed spice and coconut sugar to a saucepan and bring to a boil. Once boiling, reduce to a low simmer and cook with the lid on for 15 minutes. Remove the pan from the heat and allow the apples to cool. Keep half of the stewed apples for garnishing the cake, cover and refrigerate.
  • For the base, add the buckwheat and salt to your food processor and blitz until they form a fine crumb consistency. Add the coconut oil and maple syrup and blend until combined. The mixture should stick together between your fingers like a dough. Press the dough into the base of your lined springform cake dish and use a flat glass to smooth out the surface. Set the dough aside in the fridge or freezer whilst you prepare the filling.
  • Add the filling ingredients to your high speed blender along with half of the stewed apples. Blend until the mixture is completely smooth with lumps. Transfer the filling into a large bowl and set aside.
  • Add all of the caramel ingredients to your blender and blitz until smooth. Pour the caramel into the bowl with the filling and gently fold the caramel through using a spatula. Pour the mixture into the cake tin and freeze for at least 4 hours or overnight if possible.
  • Once set, remove the cake form the cake tin whilst still frozen.Add the remaining stewed apples to the top of the cake along with chopped pecans and a drizzle of maple syrup.
* This cake will store for a couple of days refrigerated in an airtight container, alternatively freeze and defrost as required.This recipe was republished with permission from Addicted To Dates. Find the original recipe here

Christina (Addicted To Dates)

Since eating a plant-based diet, Christina has also developed a passion for food photography and creates the perfect recipes 'to indulge your sweet tooth or impress a loved one'. She is the author of the amazing Cookbook 'No-Bake Vegan Desserts' including 60 delicious recipes!