Apple Pie Cashew Cheesecake Cups
Our Apple Pie Cashew Cheesecake Cups recipe is great for kids with autism because it supports healthy blood sugar balance and brain function - and is a delicious sweet treat kids love!
This recipe is a great source of protein, fat, and fiber. Because of the fiber in this dessert, it can be helpful for kids struggling with constipation and also a tasty treat at the same time! This recipe features cashews and oats, which are a great source of magnesium, iron, omega 3’s and zinc which can promote a healthy heart, a healthy gut and a healthy weight!
This recipe can also be customized! You can swap apple for pumpkin puree and cinnamon for pumpkin spice according to your child’s sensory preferences and nutritional needs.
Ingredients
2 cups Oats (rolled)
2 tsps Cinnamon (divided)
1/3 cup Coconut Oil (melted, divided)
1/3 cup Maple Syrup (divided)
1 tsp Vanilla Extract (divided)
1/2 tsp Sea Salt (divided)
1 cup Cashews (raw, soaked for at least 6 hours and drained)
1 1/2 Apple (large, chopped, divided)
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with silicone or paper muffin liners.
In a food processor, combine the oats, half of the cinnamon, 1/3 of the coconut oil, 1/3 of the maple syrup, half of the vanilla, and half of the salt. Process until a sticky batter is formed.
Scoop 1 1/2 tablespoons of the batter into each muffin liner. With your fingers press and mold the batter to form an even crust around the bottom and sides. Transfer to the oven and bake for seven minutes.
Wipe out the food processor and add the cashews, 2/3 of the apple, and the remaining of the following ingredients: cinnamon, coconut oil, maple syrup, vanilla, and salt. Blend for two to three minutes or until the mixture is very smooth.
Divide the cashew mixture evenly into each of the baked crusts. Top with the remaining apple, and sprinkle with cinnamon to garnish. Transfer the cups to the fridge to set for at least two hours. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to five days or freeze for up to three months.
Serving Size
One serving is equal to one cheesecake cup.
Different Flavors
Use pumpkin pie spice in place of the cinnamon, and swap out the apple for pumpkin puree.
Short on Time
Soak the raw cashews in boiling water for 10 to 20 minutes.
Nutrition Facts
Makes 9 Servings
Nutrients per serving: Calories: 290 | Protein: 5 grams | Fiber: 3 grams | Carbohydrates: 31 grams | Fat: 17 grams | Sugar: 12 grams
