When I was younger one of the most memorable desserts I ever had was from Apple Chimicheesecake from Applebee’s. It was apple pie plus cheesecake plus chimichanga and it was delicious. There is no raw version of deep frying an apple pie cheesecake burrito and then topping it with whipped cream and ice cream (sorry), but nevertheless, you will not be disappointed by this dessert!
Also, if you want to truly emulate the chimichanga-ness of this dessert’s namesake, it’s completely possible to just double the dough recipe and make little burritos rather than pockets.
Vegan Apple Chimicheesecake Pockets
Dough:
2 cups walnuts
2 cups almond flour
1/2 cup maple syrup or sweetener of your choice
1/2 tsp vanilla
pinch of salt and nutmeg
Apple Pie Filling:
2 apples
1/4 cup maple syrup or sweetener of choice
1 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp vanilla
Cheesecake Filling:
1 cup raw cashews, soaked overnight
4 Tbsp maple syrup or sweetener of choice
1 Tbsp lemon juice
2 Tbsp coconut oil, melted
1/4 tsp vanilla
salt to taste
To make the dough: grind your walnuts into small pieces in a food processor or blender. Transfer into a bowl and mix in almond flour, sweetener, vanilla, salt and nutmeg. Place the dough in the fridge.
To make the apple filling: slice the apples into very thin small pieces and put into a bowl. Add the sweetener, lemon juice, cinnamon, vanilla. Mix and set aside.
To make the cheesecake filling: strain and rinse the cashews. Blend cashews, coconut oil, sweetener, lemon juice, vanilla and salt together until creamy. Place in the freezer.
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