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It’s been a crazy few months this year and I’m finally posting this cheesecake that I made on the LAST DAY of 2020…. four months ago. Sautéed apples, softened cashews, and a raw date and nut crust combine for a rich and creamy, delicately sweet, and perfectly spiced dessert to help you transition from winter to warmer weather. I added crunchy, gluten free granola clusters from Purely Elizabeth around the edges and topped my slice with a dollop of coconut whipped cream. Delicious!


Total time: 3 hours, active prep: 40 mins


  • 1 cup pitted Medjool dates

  • 1/2 cup almonds

  • 1/2 cup pecans

  • 3 apples (I used one granny smith and two gala apples)

  • 1/4 tsp cinnamoncloves, nutmeg

  • 1/3 cup cashews

  • 1/2 cup full fat coconut milk (the cream or hardened top portion)

  • 2 tsp vanilla paste or extract

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  1. Roughly chop three medium sized apples

  2. Add to a pan and cook for about 15 mins over medium heat stirring to ensure they don’t stick

  3. Remove from stove and let cool as they start to become soft

  4. Add pitted medjool dates, almonds, and pecans to a food processor, pulse until crumbly and can stick together

  5. Press into the base of a 9 inch round tart pan (but since we are not baking the dessert, you can be flexible with the size and type of pan)

  6. Soak cashews 15 mins in boiling water, drain

  7. Add apples, cashews, coconut milk, vanilla, and spices to high-speed blender

  8. Blend until smooth and pour mixture over crust

  9. Optional: Add granola, nuts or other toppings

  10. Freeze for at least 2 hours

  11. Remove from freezer 20-30 minutes before serving

Store leftovers in the refrigerator for 5 days

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