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Paleo Vegan Caramel Pecan Cheesecake

Ingredients

Crust

  • 1 cup raw pecans
  • 4 Medjool dates, about 1/4 cup
  • 1/8 teaspoon salt
  • 1 tablespoon water

Filling

  • 2 cups soaked raw cashews
  • 1/2 cup melted refined coconut oil
  • 1/2 cup maple syrup
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt

Topping

  • 1/2 cup dates 6 Medjool
  • 1/4 cup nut butter, I used almond butter
  • 2 1/2 tablespoons warm water
  • 20 pecan halves

Instructions

  • The night before or early the same day, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm. 
  • Grease a 7-inch springform pan and set aside. 
  • In a high powered blender or food processor, make the crust. Add the pecans, dates, and salt to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Add the water if needed and press into bottom of springform pan. Place it in the fridge while you make the cheesecake. 
  • Drain and rinse the cashews. Place them in the food processor- no need to wash it from the crust unless it's very dirty. Add in the coconut oil, maple syrup, lemon juice and salt. Blend on high until completely smooth, stopping and scrapping down the sides as needed. This may take 5-7 minutes, depending on the blender or food processor you have. Once completely smooth, pour over crust and refrigerate at least 1 hour to get firm enough for the caramel topping.
  • Make the caramel. In a blender or food processor, combine the dates, nut butter, and warm water. Blend until creamy and smooth. Spread on top of the chilled cheesecake and top with pecan halves. Place back in the firdge for 4 hours to set.
  • It can also be kept in the freezer, but will need to thaw a little before serving.