½ cup Oatmeal
½ cup shredded Coconut (or Coconut Flour)
5-6 pitted Medjool Dates
½ teaspoon Cinnamon
Pinch of Himalayan Salt

Ice Cream Filling:
1 cup Coconut Milk, full fat
⅛ cup Maple Syrup
1 cup Cashews, soaked overnight
1 teaspoon Vanilla Bean Powder

Caramel Pecan Layer:
1 cup pitted Medjool Dates
¼ natural Pecan Nuts
½ teaspoon Vanilla Extract
⅛ cup Rice Milk (or any other plant-based milk)
¼ cup Water

Caramel Apple Layer:
1 cup pitted Medjool Dates
2 Apples, cut into small squares
½ teaspoon Cinnamon
5 tablespoons Water

  1. Place all the base ingredients into a high-speed blender and combine. Place in the freezer to firm.
  2. For the ice cream filling, add all the ingredients into the blender and mix for 2-3 minutes until it reaches a smooth texture. Divide the filling into to equal amounts and set aside.
  3. For the caramel pecan layer combine all ingredients in the blender and mix until combined. You want to have a smooth texture, but not as liquid as the cheesecake layer.
  4. Pour the first part of the cheesecake filling over the crust and place back into the freezer. After 45 minutes (or until firm), gently spread the pecan caramel layer on top and place it back into the freezer for 10 minutes. Pour the other half of the cheesecake filling on top of the caramel layer and place back into the freezer for 1 hour.
  5. In the meantime prepare the apples and place the cut pieces into a bowl. Blend up the dates, cinnamon and water until you get a sticky mixture (doesn’t have to be smooth) and whisk it together with the apple pieces.
  6. Once the cheesecake layer is firm, gently spread the apple layer on top and place it back into the freezer for 15 minutes or until it's completely firm
  7. If you wait until it's completely firm, make sure that before eating you let the cake defrost at room temperature so that the apples aren’t frozen.

PREP TIME 10 mins
COOK TIME 2 hours
TOTAL TIME 2 hours 10 mins

Serves: 12

Serving size: 124g Calories: 285 Fat: 12g Saturated fat: 6g Trans fat: 0g Carbohydrates: 45g Sugar: 35g Sodium: 46mg Protein: 3g

Tried and Tested: