A dairy-free and gluten-free recipe for apple crumble with a creamy cashew cheesecake layer and sweet date caramel to drizzle on top!
Preheat oven to 350 degrees F and grease an 8x8 square baking tin.
Combine Martin's Apple Chips, chopped walnuts and 1 cup oats in a food processor.
Pulse until crumbly and small chunks remain.
Stir in the remaining oats and the melted coconut oil. Toss together.
Place roughly half of the mixture (~2.5 cups) into the bottom of prepared baking tin. Set the rest aside.
Combine all ingredients in a high speed blender and blend until completely smooth.
Pour over crust and smooth out.
Toss all ingredients together until well combined.
Evenly layer apples over cashew cream layer.
Top with remaining crumble and bake for 40-45 minutes until crumble is golden brown and apples are soft.
Cut into bars, drizzle with date caramel and garnish with a Martin's Apple Chip!
Place all ingredients in a high speed blender and blend until completely smooth.
*Use gluten free oats to ensure the recipe is entirely gluten free
*Save time by soaking cashews and dates overnight the day before making
*If you don't have vanilla bean powder or a vanilla bean, use a teaspoon of vanilla extract