Dairy-free Salted Caramel Apple Cheesecake

Ingredients (Caramel Sauce): 

1/2 C. coconut cream
1/2 C. coconut sugar
1 tsp Madagascar Vanilla
1 tsp Pink Himalayan Salt

Ingredients (cheesecake): 

2 C raw cashews (soaked overnight)
6 tbsp liquid coconut oil
1 Medium lemon (for the juice)
1 tsp madagascar vanilla
1/4 C maple syrup
1 medium, ripe banana
1 small Pink Lady Apple

Ingredients (Crust): 
1-1 1/2 C. filbert hazelnuts ground
1 tsp ground cinnamon
1 tsp nutmeg
2 tbsp coconut oil
2 tbsp peanut butter

Directions for Sauce: 

Combine all ingredients into small sauce pan and simmer until a thick consistency appears. 

Directions for Crust: 

1. Smash hazelnuts
2. combine all ingredients into a bowl
3. Place ingredients into the bottom and 1/4 way up the sides of the springform pan you're putting your cheesecake into. 
4. Bake for 10-15 minutes or until golden brown. 
5. Set aside and let cool while you make your cheesecake filling. 


Directions for Cheesecake filling: 

1. After your cashews are done soaking, drain and process them in a blender or food processor. You're looking for a smooth and creamy texture. 
2. After you have blended your cashews most of the way, add all ingredients but your apple. This is your rim topping. 
3. Next fill your springform pan with your cheesecake filling and FREEZE for 6-8 hours. 
4. Once cheesecake is set, you can top with your Pink Lady apple and caramel sauce! Enjoy!