Best For: Dessert
Prep Time: 10 minutes + overnight
Bake Time: 10 minutes
Yield: 8 slices

Ingredients

Crust

• 3 Medjool dates, pitted
• 1 cup oats
• 2 Tbsp maple syrup
• ½ cup almonds
• ½ cup pecans
• 2 Tbsp coconut oil, melted
• Pinch of salt
• ½ tsp ground cinnamon

Filling

• 1½ cups cashews
• ¼ cup water
• ¼ cup coconut oil, melted
• 1 tsp lemon juice
• ¼ tsp salt
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 2 Tbsp coconut milk 
• ½ tsp ground cinnamon

Topping

• 2 large EverCrisp®, Fuji, or Honeycrisp apples, sliced
• ½ tsp ground cinnamon
• 2 Tbsp maple syrup
• 1 Tbsp lemon juice

Directions

1. Overnight: Place a regular can of coconut milk in the refrigerator so that the coconut milk separates. Cover the cashews with ¼ cup water and let them soak in the fridge.
2. In a small bowl, add 3 dates and cover warm water. Let sit for 10 minutes.
3. Preheat the oven to 350º F. Lightly coat bottom and sides of a 9 in. pie pan with coconut oil.
4. Add crust ingredients to a food processor and blend until a dough-like consistency forms.
5. Pack the crust into pie dish and, using your hands, flatten evenly to about ½ in. thick. Make sure the mixture goes up ½ in. on the sides as well.
6. Bake crust for 10 minutes.
7. While crust is cooking, add filling ingredients to the food processor and blend for 1-2 minutes until creamy.
8. Remove base and allow to cool. Once cooled, add the cheesecake filling and distribute evenly using a spatula. Put in the freezer for 10-15 minutes so the filling solidifies.
9. Toss apple slices in a bowl with ground cinnamon, maple syrup, and lemon juice.
10. Remove the cheesecake from the freezer and top with apples. 
11. Sprinkle ground cinnamon over top and serve.