Spiced Caramel Apple Cheesecakes

• 14 pitted medjool dates
• 1 cup gluten free rolled oats
• ½ cup pecans
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ¼ tsp sea salt
  

• 1 ¼ cup raw soaked cashews
• ¾ cup coconut cream
• 5 tbsp maple syrup
• 1 tsp vanilla extract
  

• 2 medium peeled and diced apples
• 1 tbsp coconut oil
• ¼ cup maple syrup
• 2 tsp cinnamon
• ½ tsp nutmeg
• Top with roasted pecans
  

Remove from freezer 20-30 minutes before serving to let thaw!

1. Start by adding your medjool dates, rolled oats and pecans to a high speed blender or food processor. Pulse until they are broken down into bits, but not fully blended.
2. Next, add your maple syrup, cinnamon and sea salt, blend until a cookie dough like consistency is formed. The mixture should stick together when you press between your fingers.
3. Then, line a muffin tray with baking cups. Using a cookie dough scoop or tbsp measurer divide the crust evenly amongst the baking cups. Using your fingers, press the crust down into flat disks. If the crust sticks to your fingers, wet your fingers under running water before pressing. Place in the freezer to set.
4. To the same blender or food processor add your raw cashews, coconut cream, maple syrup and vanilla extract. Blend until smooth and creamy.
5. Remove muffin tin from the freezer and divide cheesecake filling evenly amongst all of the baking cups. Place back in the freezer to set.
6. Next, to a small saucepan add the coconut oil and heat on medium heat. Once warm, add your diced apples and stir. Cook for 2-3 minutes until the apples begin to soften. Then, add your spices and maple syrup. Cook down until the maple syrup begins to thicken. Let cool.
7. Once apples have cooled, divide evenly among your mini cheesecakes. Place back in the freezer for at least 1-2 hours to let them set.
8. Remove from the freezer and serve! If you plan to serve them later, keep in the freezer and remove from the freezer 20-30 minutes before serving to let thaw!