Gabby’s previous posts have been awesome. Do check them out Peanut Butter & Caramel-Filled Chocolate Eggs, Dry Skin Brushing, Raw Cinnamon Rolls with Hazelnut Pulp and Homemade Raw Vegan Chocolate and Raw Almond Butter Cups. Without further adieu, please enjoy Gabby’s recipe. Welcome back Gabby!
so here we are! the final post that will bring it all together. i thought about spitting it up a little more but that just seemed mean ;). if you missed the first two components, check them out here and here.
before i get into that though i just have a couple things to say. recently davida wrote a post about the things a year of blogging has taught her and it got me thinking about the last two years. i started this blog because i needed an outlet. and what was the biggest thing i gained?
i could say that i gained numerous professional connections and skills in the areas of recipe development and food photography that before blogging were almost non-existent. i made deep and lasting friendships even though i haven never really “met” most of you. i receive inspiration abound from readers and other bloggers and support through difficult and trying times. i could say all of these these because they are all true, valuable and irreplacable gifts blogging has given me.
but what is the absolute most important thing blogging and connecting with all of you, bloggers and readers, has given me?
i have learned that i have a voice. i have something worth saying, something that people want to hear. i never truly believed that before.
this is a priceless gift you have all given me and i cannot thank you enough.
gah, i got teary eyed there. let’s get back to these raw almond butter and caramel apple cheesecake squares shall we?
it all starts with an almond crust. then a luscious raw cashew cheesecake flavoured with almond butter and with a sneaky vegetable addition- zucchini! i love sneaking zucchini into my raw desserts as i did here. next we’ll put our raw apple sauce, followed by thinly sliced apples, then finally we’ll pipe on our raw caramel sauce. it’s truly a dessert to impress!
i won’t go through the nutritional benefits beyond this, because, let’s be honest. we are eating this because it tastes good, not because it’s good for us. am i right? but let’s just say it’s packed with healthy fats, protein, low glycemic carbs and even it’s sweeteners are healthy. there are 3 apples and 1 zucchini- almost like a salad in a cake pan 😉
so once again, thanks for the last 2 years my dear readers! i love and appreciate you all more than you know!
raw vegan almond butter and caramel apple cheesecake squares (vegan, gluten-free, sugar-free, paleo, raw)
inspired by this raw apple streusel from vegan culinary crusade. it was the first raw dessert i ever made and it got me totally addicted to the tastes, testures and processes involved. thank you lisa!
Prep Time: 1 hour
Keywords: raw blender dessert gluten-free paleo nut-free soy-free sugar-free vegan apple almonds cashews
ingredients (16 squares)
- 2 cups almonds
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1/4 tsp sea salt
- 2 cups cashews, soaked for at least 4 hours
- juice of 2 lemons
- 1 peeled and chopped zucchini
- 1/3 cup coconut oil
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla
crust: add almonds to a food processor and process until almonds are ground. add the rest of the ingredients and pulse until the mixture starts to stick together when pressed. press into a parchment lined square baking pan and put in refrigerator while you make the filling
filling: add all ingredients except coconut oil to food processor and process until smooth. with the food processor running, slowly add in the coconut oil until incorporated. spread on top of the crust and ensure it is flat and smooth.
spread the raw apple sauce, made with 1 tbsp maple syrup, on top of the filling.
place the sliced apple on top, covering all of the apple sauce.
finally, put the raw caramel into a piping bag. if you don’t have one, spoon it into a ziploc bag, close it, then cut the corner off- handmade piping bag! pipe onto of the apples, in a cross stitch pattern.
now, what works best is to freeze the cake completely, remove from pan by lifting the parchment paper out then to cut into squares while frozen. then defrost in the fridge to serve. if you don’t cut it while completely frozen cutting through the apples will smush the other layers making a mess! if you can’t cut through all the layers when frozen, don’t worry, just make sure you’ve cut through the sliced apples, then defrost, and finish cutting when defrosted in the fridge.
store in the fridge until ready to serve.