Toffee Apple Popcorn Baked Cheesecake
150g natural almond spread
50ml plant drink of choice
3 tbsp apple sauce
1 tbsp maple syrup
Joe and Seph’s Toffee Apple Popcorn
1 tsp Joe and Seph’s Vegan Caramel Sauce
Preheat your oven to 150°C
To your blender, add your cream cheese, plant drink, apple sauce, and syrup of choice. Blend until smooth, then taste, and add more syrup if needed.
You want it to be the consistency of Nush plain yog so adjust the amount of milk accordingly.
Pour into an oven proof dish/ ramekin, then bake for 20-30 minutes, until the top begins to brown + crack, and it has slightly set.
Remove from the oven and leave to cool for at least 1 hour, or leave in the fridge overnight.
When ready to eat, top with your toffee apple popcorn, and the caramel sauce.