pinchxulitol plus 2 tbsp water(or 1/4 cup pure agave/maple syrup and omit the water)
1/2 + 1/8tspHimalayan Crystal Salt
2tspfresh lemon juice
Make the crust:
1/16tspHimalayan Crystal Salt
1/4tsppure vanilla extract
Home Made Apple Sauce:
225gmcooking applespeeled, cored and chopped
Place the cashews in a cereal bowl, cover with water, and soak overnight. The next day, drain and pat the cashews completely dry. Combine all cheesecake ingredients, except 1/2 tsp cinnamon, in a high-speed blender or food processor, and process on high until the mixture is completely smooth.
Combine all crust ingredients in a high-quality food processor, and process until fine sticky crumbles form. If mixture is too dry, add the water and process again. Press the crumbles into the bottom of an 8.5-inch round pan, then smooth all but 2 tbsp of the cheesecake filling on top. Combine the reserved 1/2 tsp cinnamon with the reserved 2 tbsp cheesecake filling. Spread this paste on top of the pie, then use a fork to swirl it around the cheesecake. Freeze until the cheesecake is firm enough to slice.
Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy.