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Paleo Salted Caramel Apple Cheesecake

By Daryl H. Bryant (404 words)
Posted in MS Friendly Dessert Recipe on December 9, 2015

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Paleo Salted Caramel Apple Cheesecake

The holiday season is filled with desserts. Here's one you'll want to try! 

Yields 8 servings.


Crust Layer

  • 1 1/4 cups coconut flour
  • 1/2 cup unsweetened coconut flakes
  • 5 Tbsp coconut oil (solid room temp)
  • 1 Tbs raw almond butter or coconut butter
  • 2 tsp Stevita Spoonable Stevia
  • 1/4 tsp sea salt
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp cinnamon

Caramel Pecan Layer

Cinnamon Apple Layer

  • 5 Tbsp raw butter
  • 3 Tbsp raw unfiltered local honey
  • 1 tsp ground cinnamon
  • pinch sea salt
  • 5 small organic Granny Smith apples, peeled, cored, and chopped

Apple Cheescake Layer

  • 2 small organic Granny Smith apples, peeled and diced
  • 3/4 cup raw cashews, soaked for 2 hours then rinsed
  • 1 Tbsp Stevita Spoonable Stevia
  • 8 tsp pure vanilla extract
  • 1 tsp fresh lemon juice
  • 2 Tbsp coconut butter, melted
  • 4 Tbsp coconut oil, melted


Crust Layer

1. Add all ingredients to food processor. Pulse until well combined and small crumb texture forms. Dump into a 9 inch spring form pan. Press the crust into the pan edges with your fingers, going about 1/2 to 2/3 up the sides. Place in the fridge while you prepare the next layer.

Caramel Pecan Layer

2. Spoon caramel sauce into the base of the pie crust. Spread evenly with a spoon. Sprinkle chopped pecan bits over the caramel. Place pie crust in fridge while you prepare the next layer.

Cinnamon Apple Layer

3. Heat a large skillet over medium-high heat. Melt the butter then add the honey, cinnamon and sea salt, stirring to combine. Cook the mixture until it is gently bubbling, about 1 minute. Add the chopped apples to the pan and toss to coat. Cook over medium-high heat until the apples are very tender and just about all of the liquid has evaporated, about 20-25 minutes, stirring occasionally. Remove from heat and allow to cool for 10 minutes, then add to the pie pan evenly over the caramel pecan layer. Return the pan to the refrigerator while you prepare the final layer.

Apple Cheesecake Layer

4. Blend all apple cheesecake ingredients together in a high speed blender until completely smooth. Scrape down sides as needed. Taste for sweetness, add more stevia if you wish. Pour the 'cheesecake' over the cinnamon apple layer. Add a fifth layer of whipped coconut cream, then drizzle caramel sauce over the top and swirl around with a knife. Chill in freezer for 5 hours then in fridge for 1-2 hours before removing ring and serving. 

This recipe is courtesy of Healing Cusine by Elise.

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