Paleo Vegan Caramel Apple Parfaits
Servings: 4 servings
Calories: 1075kcal
Ingredients
Cheesecake Layer
- 1 cup raw cashews, soaked for 3 hours and drained
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup
- ¼ cup almond milk
- 3-4 tablespoons lemon juice
- ⅛ teaspoon salt
Caramel Layer
- ⅓ cup cashew butter
- ¼ cup maple syrup
- 1 ½ teaspoons apple pie spice
- ⅛ teaspoon salt
Apple Layer
- 1 cup peeled and diced apple 2 small
- 1 tablespoon water
Crumb Topping
- 1 cup almond flour
- ¼ cup coconut sugar
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- 3 ½ tablespoons coconut oil
Instructions
- Make the cheesecake layer. In a high powered blender, combine the cashews, coconut oil, maple syrup, almond milk, lemon juice and salt. Blend until completely smooth, stopping and scrapping down the edges as needed. You can leave it in the blender until needed or scoop into a bowl.
- Make the caramel apple layer. In a medium bowl, combine the cashew butter, maple syrup, apple pie spice and salt. Stir until smooth and creamy. Add the apple and water to a small pan and cook on medium heat 4-5 minutes until the water is absorbed and the apples are slightly tender. Add the apples to the cinnamon mixture and stir to combine.
- Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, salt, cinnaon and coconut oil. Mix until combined and crumbly.
- Now layer. Get 4- 7oz jars and scoop some of the cheesecake in the bottom. Add ¼ of the caramel apples on top, some crumb topping, more cheesecake and then finish with the remaining crumb.
- Layer: cheesecake, ¼ caramel apple, crumb, cheesecake, crumb
- Store covered in the fridge up to 10 days. These can also probably be frozen, but I didn't try it.
Nutrition
Calories: 1075kcal | Carbohydrates: 75g | Protein: 22g | Fat: 84g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 270mg | Potassium: 486mg | Fiber: 9g | Sugar: 42g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 226mg | Iron: 6mg