Raw apple cheesecake puddings (v, r, gf)

Individual dessert pots that turn wholefood ingredients into a sweet, creamy, decadent apple dessert!

Vegan, raw and gluten free.
Makes 6 puddings.

Advance soaking time needed.

Food processor needed.

Author: Bite-sized thoughts.

Original post (with pictures) here.


For the pudding bases-

1/3 cup (50g) raw almonds

1/3 cup (approximately 50g) dates

1/3 cup (approximately 30g) dessicated coconut

For the pudding-

1 cup (approximately 150g) raw cashews, soaked in 4 cups of water for at least 4 hours or overnight

2 large apples, peeled, cored and cut into quarters

1/4 - 1/3 cup (65 - 85ml) maple syrup, to taste

1 tbsp vanilla essence

1 tbsp lemon juice

1 tbsp coconut oil, melted

Ensure the cashews are soaked in advance, and then drain and rinse before using.

1. Set out 6 small glasses or ramekins.

2. To make the pudding bases, combine the almonds, dates and coconut in a food processor and process until finely ground and starting to clump together. Don't worry if the mix is a little loose - it will be eaten with a spoon.

3. Divide the base mixture between your glasses / ramekins, and press down firmly.

4. To make the pudding, combine the soaked and rinsed cashews and quartered apples in a food processor and process until semi-smooth and creamy (do not over-process - the mixture should remain quite thick and will still have some texture). Add the maple syrup, vanilla, lemon juice and coconut oil and process to incorporate, about 30 seconds.

5. Spoon the pudding mix over the bases and allow to set in the refrigerator for at least 4 hours, but preferably 6-8 hours.