Holiday Apple Spiced Raw Cheesecake - BodyMind Institute

Holiday Apple Spiced Raw Cheesecake

By Elaina Love | Nutrition

Dec 14

Average Reading Time: 4 minutes and 24 seconds

This Holiday Season: Count your foodgasms not your calories.

Holiday Apple Spiced Raw Cheesecake is layered with fresh dehydrated apples, walnuts, and a pumpkin-spiced ‘caramel’ topping made from mesquite powder, lucuma,

Caramel Essence, cinnamon, clove, nutmeg spice, and coconut sugar. All raw, vegan, gluten free and low glycemic. Sweetened with apples for the crisp December season, coconut sugar, and bitter-free stevia.

Ingredients:

Crust

2 cup soaked and dehydrated walnuts

1/2 cup shredded coconut, powdered or more nuts

2 TBS carob powder

1/4 cup dates (sugar free, add Irish moss instead of dates)

1/8 tsp high mineral salt

Filling

1 1/2 cups macadamia nuts or 2 cups coconut meat

1 cup Irish Moss Paste

1/2 cup purified water

1/2 cup coconut sugar, powdered

2 vanilla beans

1/4 tsp high mineral salt

1/4 cup coconut oil

1/4 cup fresh lemon juice

1 tsp lemon zest

1 1/2 cup chopped apples

1 TBS Cinnamon

1/2 TBS pumpkin pie spice

Stevia to taste

Caramel Drizzle

1/2 cup coconut oil

1/3 cup almond butter or coconut butter

1/4 cup yacon syrup or 1/2 cup dates 

12 drops vanilla essence 

2 TBS lucuma or mesquite powder 

12 drops Caramel essence 

Pinch of salt

Directions:

Crust

1. Place all ingredients into food processor. Process until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.

2. Assemble the cheesecake pan with the bottom upside-down (the lip facing down), this makes it much easier to serve.

3. Lightly grease entire inside of pan with some coconut oil.

4. Distribute crust evenly on the bottom of pan and lightly compact by hand. 

5. Set in freezer or refrigerator until ready to be filled.

Caramel Drizzle

1. Blend all ingredients in a high-speed blender until smooth. Reserve for filling and topping the cheesecake.

Filling

1. Blend all ingredients in a blender until oil is well-incorporated, for at least 2 minutes. 

2. Pour 1/2 filling into the crust 

3. Top with one layer of dehydrated apple rings and 1/2 of the caramel topping. Pour the remaining batter on top.

4. Drizzle the top with the remaining caramel topping. Sprinkle with chopped dehydrated walnuts.

You’re friends and family will love this sweet rendition of apple pie cheesecake!  Recipe by our Pure Joy Chef and Instructor Katelyn Louise.

Article by Elaina Love, Faculty Member here at the BodyMind Institute
Elaina Love's Raw Chef Certification
Elaina's Website: https://elainalove.com/
Elaina's Live Classes: http://purejoyplanet.com/

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About the Author

~ Professional Chef, Instructor and Detox Counselor at PureJoyAcademy.com, Lifestyle Counselor, Co-owner of Pure Joy Academy and Owner/Director of PureJoyPlanet.com Elaina Love began teaching raw food courses in 1998. She is a pioneer of low-glycemic and gourmet raw foods. She has created some of the recipes and everyday products which are used by professional raw chefs around the planet. Elaina has authored 3 popular recipe books, and is known for her “recipes that work!” In 2010, after 12 years of teaching, Elaina co-founded Pure Joy Culinary Academy. Since the academy opened, she has thoughtfully certified hundreds of students around the world. Each of these proud graduates now knows exactly how to be a raw food chef, and can instruct others around then–with an emphasis on Holistic Nutrition! Elaina has created the online "Raw Chef Certification" available exclusively here at the BodyMind Institute. Visit Elaina Loves' Pure Joy Academy here >

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