I got to guest post on paleoparents blog yesterday and I am so grateful to them for this amazing opportunity and I felt very honored. Thank you paleoparents! The recipe I shared was Apple pie cheesecake, it is absolutely amazingly delicious, you have to try it. Here is my recipe. You see my guest post on paleoparents.com
Apple Pie Cheesecake
Ingredients
Crust
1 cup of almond flour
1 tsp of vanilla extract
½ cup of coconut sugar
1/3 cup of palm shortening
Cheesecake
2 ½ cups of cashews (soak the cashews for 2 hours or longer)
1 tsp of vanilla extract
1 tsp of lemon juice
3 tbsp of coconut milk
Caramel
1 cup of honey
¼ cup of coconut sugar
1 tsp of vanilla extract
1/3 of a cup of coconut milk
Topping
4 apples peeled
2 tsp of cinnamon
2 tbsp of water
1/3 of cup of pecan pieces
Instructions
Preheat the oven to 345 degrees. Mix the crust ingredients in a stand up mixer until the palm shortening is blended into the sugar and flour and it looks crumbly. Pour the mixture into a 9x9 spring form pan. Pat down the crust mixture until flat and the bottom of the pan is covered. Cook for 15-20 minutes or until slightly brown. Take the crust out of the oven to cool. Keep the oven on and slice the peeled apples into quarters (I used an apple slicer) place the apples in a dish with the cinnamon and water. Mix them up with a spoon and place in oven for 15 minutes until the apples are soft. In the meantime make the cheesecake filling. Drain and rinse the cashews and pour them into a blender with the vanilla, lemon and coconut milk. I recommend using a spoon to mix it up a bit because you don’t want the mixture runny. Blend the ingredients until they are mixed, and the cashews are fully ground. Pour the cashew mixture onto the crust and spread evenly. Place in the freezer while you make the apples and caramel. Once the apples are cooked, drain the left over water and set the apples aside. To make the caramel, pour the ingredients into a saucepan and bring to a medium boil. Boil for seven minutes until you start to see a thick texture. Simmer for ten minutes. Take the caramel off the heat to cool for five minutes. Take the springform pan out of the freezer and spoon the apples onto the cashew mix in a circle design and then pour the caramel on top in a drizzle design. Sprinkle the pecan pieces on top. Place in the freezer for two hours to set. When you are ready to serve, slice with a flat knife and store in the fridge for up to two days. Enjoy!
Apple Pie Cheesecake
Ingredients
Crust
1 cup of almond flour
1 tsp of vanilla extract
½ cup of coconut sugar
1/3 cup of palm shortening
Cheesecake
2 ½ cups of cashews (soak the cashews for 2 hours or longer)
1 tsp of vanilla extract
1 tsp of lemon juice
3 tbsp of coconut milk
Caramel
1 cup of honey
¼ cup of coconut sugar
1 tsp of vanilla extract
1/3 of a cup of coconut milk
Topping
4 apples peeled
2 tsp of cinnamon
2 tbsp of water
1/3 of cup of pecan pieces
Instructions
Preheat the oven to 345 degrees. Mix the crust ingredients in a stand up mixer until the palm shortening is blended into the sugar and flour and it looks crumbly. Pour the mixture into a 9x9 spring form pan. Pat down the crust mixture until flat and the bottom of the pan is covered. Cook for 15-20 minutes or until slightly brown. Take the crust out of the oven to cool. Keep the oven on and slice the peeled apples into quarters (I used an apple slicer) place the apples in a dish with the cinnamon and water. Mix them up with a spoon and place in oven for 15 minutes until the apples are soft. In the meantime make the cheesecake filling. Drain and rinse the cashews and pour them into a blender with the vanilla, lemon and coconut milk. I recommend using a spoon to mix it up a bit because you don’t want the mixture runny. Blend the ingredients until they are mixed, and the cashews are fully ground. Pour the cashew mixture onto the crust and spread evenly. Place in the freezer while you make the apples and caramel. Once the apples are cooked, drain the left over water and set the apples aside. To make the caramel, pour the ingredients into a saucepan and bring to a medium boil. Boil for seven minutes until you start to see a thick texture. Simmer for ten minutes. Take the caramel off the heat to cool for five minutes. Take the springform pan out of the freezer and spoon the apples onto the cashew mix in a circle design and then pour the caramel on top in a drizzle design. Sprinkle the pecan pieces on top. Place in the freezer for two hours to set. When you are ready to serve, slice with a flat knife and store in the fridge for up to two days. Enjoy!