My raw caramel apple cheesecake recipe proved to be a hit for Thanksgiving. I was so happy to hear from lots of you who made it and I enjoyed the photos that some of you posted on FB and emailed to me. This trifle is a just a deconstructed version of the cheesecake. Oh so easy, pretty, healthy, and delicious. I served it in mini trifle dishes that I found at Walmart, but you could double the recipe and make it in a large trifle dish that would serve many people.
Creamy apple pudding layered with apples, thick caramel, and chopped pecans...
Caramel Apple Trifle
Instead of cake, as in traditional trifle, I used sliced apples (more like apple sticks), but you could also add a layer or two of apple cinnamon nut crust . I used the apple cheesecake filling and then blended extra apples into it to make a creamy pudding.
2 cups peeled, diced apples3/4 cup cashews3 tablespoons maple syrup1 teaspoon lemon juice1 teaspoon vanilla2 tablespoons melted coconut butter4 tablespoons melted coconut oil1 1/2 cups peeled, diced apples
Blend the first 5 ingredients until completely smooth.Add the butter and oil. Blend again to incorporate. Transfer the mixture to a bowl.Measure out 1 1/2 cups of the filling and add back to the blender with the 1 1/2 cups diced apples. Blend until smooth (or measure out more filling and and diced apples to use up all the filling. Equal ratio.)Chill in the fridge for at least 8 hours.
1/4 cup maple syrup2 tablespoons lucuma, sifted3 1/2 tablespoons almond butter1/2 teaspoon pure vanilla
Add the maple, almond butter, and vanilla to a small bowl. Sift the lucuma over top. Stir in.
Layer the apple cream, caramel sauce, sliced apples, and chopped pecans. Optional: Add the apple cinnamon nut crust too.
Happy Holidays my friends! May you enjoy a magical Christmas! :)