No-Bake Caramel Apple Parfaits (Dairy-Free & Vegan!)
Layered dairy-free and vegan caramel apple parfaits with a tangy cashew cheesecake base, spiced apple-caramel filling, and a sweet almond flour crumble.
Ingredients
Cheesecake Layer
- 1 cup raw cashews soaked 3 hours, drained
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup
- 1/4 cup almond milk
- 3–4 tbsp lemon juice fresh
- 1/8 tsp salt
Caramel Apple Layer
- 1 cup peeled and diced apples about 2 small
- 1 tbsp water
- 1/3 cup cashew butter
- 1/4 cup maple syrup
- 1 1/2 tsp apple pie spice
- 1/8 tsp salt
Crumb Topping
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 3 1/2 tbsp coconut oil melted
Instructions
- In a high-speed blender, combine soaked cashews, coconut oil, maple syrup, almond milk, lemon juice, and salt. Blend until silky smooth.
- If too thick to blend, add a splash more almond milk. Set aside or scoop into a bowl.
- In a small pan, cook diced apples with water over medium heat for 4–5 minutes until tender and water has evaporated.
- Mix cashew butter, maple syrup, apple pie spice, and salt in a bowl. Stir cooked apples into the mixture.
- Mix almond flour, coconut sugar, cinnamon, and salt in a bowl. Stir in melted coconut oil until crumbly.
- Layer in 4 small jars: cheesecake, caramel apple, crumb, more cheesecake, and finish with crumb.
- Cover and chill for 1–2 hours before serving or up to 10 days. Serve cold.
Notes
Keeps up to 10 days in the fridge. Do not freeze. Nut-free variation: use sunflower seed butter and oat flour. No-cashew variation: use silken tofu or dairy-free yogurt with lemon. Add spiced pear compote for a fall twist.