0 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.
1 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.
2 Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, salt, cinnaon and coconut oil. Mix until combined and crumbly.
3 Now layer. Get 4- 7oz jars and scoop some of the cheesecake in the bottom. Add 1/4 of the caramel apples on top, some crumb topping, more cheesecake and then finish with the remaining crumb.
4 Layer: cheesecake, 1/4 caramel apple, crumb, cheesecake, crumb
5 Store covered in the fridge up to 10 days. These can also probably be frozen, but I didn't try it.
