Ingredients

For the Crust

1 cup macadamia nuts

1/2 cup pitted Medjool dates (packed)*

1 cup dried desiccated coconut

For the Filling

3 cups raw cashews (soaked overnight, drained and rinsed)

3/4 cup water

3/4 cup maple syrup

1/2 cup coconut oil (melted)

1/4 cup fresh squeezed lemon juice

1 teaspoon vanilla extract

For the Salted Caramel Sauce

1/2 cup coconut butter (melted)*

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon sea salt

For Decorating

sea salt

macadamia nuts

Instructions

  1. Spray an 9-inch springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
  2. Add macadamia nuts, pitted dates and dessicated coconut to food processor and process until it starts to form into a sticky dough. It will start off crumbly. Continue processing until it starts to clump together.
  3. Transfer dough to springform pan and smooth down to form a thin crust. Use the back of a spoon to press it down into a neat flat layer. Place in the freezer to set.
  4. Place soaked and rinsed cashew nuts in the blender. Add water, maple syrup, melted coconut oil, lemon juice and vanilla extract. Blend on high speed until very smooth.
  5. Pour nut mixture over the macadamia crust and smooth down with the back of a spoon.
  6. Return to the freezer to set completely, about 4-6 hours.
  7. When the cheesecake has completely set, remove it from springform pan and place on a cake stand.
  8. For the sauce, combine melted coconut butter, maple syrup, vanilla extract and sea salt in a bowl and stir well.
  9. Spread sauce over the top of the cheesecake. Work quickly, as the sauce will thicken and set quite fast when in contact with the cold cheesecake.
  10. Decorate the cheesecake with sprinkles of sea salt and some macadamia nuts.
  11. Allow cheesecake to thaw at room temperature for at least 30 minutes before serving.
  12. Once cheesecake is thawed, store in the refrigerator (not freezer).