Raw Salted Caramel Cheesecake

Ingredients

1 cup pecans
1/2 cup walnuts
1/2 cup almonds
1 cup soaked medjool dates (soak for 1-2 hours, or overnight)
1 tsp vanilla extract
a pinch of sea salt

3 cups soaked cashews (soak for 1-2 hours, or overnight)
1/4 cup coconut oil
1/4 cup maple syrup (you can also use agave of honey)
1 tsp vanilla extract
juice of 1/2 a lemon

1 cup soaked medjool dates
3 TB maple syrup
2 TB almond butter
1/2-1 tsp sea salt (depending on taste)
2 TB coconut oil
2 tsp vanilla extract

Santa Cruz Organic Chocolate Syrup

Directions

To make crust, add pecans, walnuts, almonds, dates, vanilla, and salt to food processor and blend until thoroughly mixed but still has some texture.

Spray a 8-inch springform pan with coconut oil or healthy non-stick cooking oil.

Plop crust into pan and spread evenly. 

To make cheesecake, add cashew, coconut oil, maple syrup, vanilla, and lemon to blender and blend until very smooth. This might take some time. I used my VitaMix. Spread evenly over crust and place in freezer for at least 3 hours.

To make caramel, add soaked dates, maple syrup, almond butter, sea salt, coconut oil, and vanilla to blender and blend until very smooth. Spread evenly over cheesecake.

Top with pecans, cut into slices, and drizzle some chocolate syrup for decoration! Or make your own chocolate syrup with 6 TB melted coconut oil, 3 TB maple syrup, 3 TB cocoa powder, and a little vanilla blended until smooth in a blender.

Enjoy!