Imagine a dessert that combines the creamy decadence of cheesecake, the warm spice of cinnamon-kissed apples, and a luxurious caramel drizzle - all without a single animal product. This Caramel Apple Cheesecake Tart is not just a recipe; it's a culinary masterpiece that will make you forget everything you thought you knew about vegan desserts. Prepare to be transported to a world of pure, plant-based indulgence that will have your taste buds dancing and your guests begging for the recipe!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Vegan
Serves: 10 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1 cup cashews, soaked
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 2 cups apples, sliced
- 1 tsp cinnamon
- 1/4 cup vegan caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch tart pan with a removable bottom by lightly greasing it with coconut oil.
- In a medium mixing bowl, combine almond flour and melted coconut oil. Mix thoroughly until the mixture resembles a crumbly dough that holds together when pressed.
- Press the almond flour crust mixture evenly into the bottom and sides of the prepared tart pan, creating a uniform base. Use the back of a spoon or your fingers to compact the crust.
- Place the crust in the preheated oven and bake for 12-15 minutes until the edges turn golden brown. Remove and let cool completely.
- Drain the soaked cashews and rinse thoroughly under cold water. Transfer to a high-speed blender.
- Add coconut cream, maple syrup, and half of the cinnamon to the blender. Blend until smooth and creamy, scraping down the sides as needed to ensure a completely uniform texture.
- Wash and thinly slice the apples, removing the cores. Toss the apple slices with remaining cinnamon.
- Pour the cashew cream filling into the cooled crust, spreading it evenly with a spatula.
- Arrange the cinnamon-coated apple slices in a decorative circular pattern on top of the cashew cream filling.
- Return the tart to the oven and bake for an additional 30-35 minutes, until the edges are set and the apples are slightly softened.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, drizzle vegan caramel sauce generously over the top of the tart.
- Refrigerate the tart for at least 2 hours to allow the filling to set completely before serving.
- To serve, carefully remove the tart from the pan, slice into 10 equal portions, and enjoy chilled.
Tips
- Cashew Soaking Secret: For the smoothest, creamiest filling, soak your cashews overnight or for at least 4-6 hours. If you're short on time, use hot water and soak for 30-60 minutes.
- Crust Perfection: When pressing the almond flour crust, use the back of a measuring cup or a smooth-bottomed glass to create an even, compact base.
- Apple Arrangement Tip: For a stunning presentation, slice apples thinly and uniformly. Use a mandoline slicer if possible for consistent thickness.
- Caramel Drizzle Hack: Warm your vegan caramel sauce slightly before drizzling to ensure a smooth, elegant finish.
- Chilling is Crucial: Allow the tart to set completely in the refrigerator for at least 2 hours (or overnight) to achieve the perfect texture and make slicing easier.
- Make-Ahead Magic: This tart can be prepared a day in advance, making it perfect for dinner parties or special occasions.
- Storage Solution: Store in an airtight container in the refrigerator for up to 5 days, though it's so delicious it likely won't last that long!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 0mg
