Salted Caramel Chocolate Cheesecake

INGREDIENTS

For the crust:
1 1/2 cups raw almonds
1/4 cup coconut oil, melted
1 tablespoon maple syrup
1/2 teaspoon sea salt

For the chocolate cheesecake:
1 can coconut milk, chilled overnight in the fridge
1 tablespoon coconut oil
1 1/2 cups cashews, soaked overnight
3 tablespoons maple syrup
1 teaspoon vanilla extract
3 tablespoons cacao powder
2 tablespoons lemon juice

For the salted caramel layer:
6 medjool dates, pitted
1/2 cup cashews, soaked overnight
1/4 cup non-dairy milk
1/4 cup maple syrup
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 teaspoon sea salt

3 ounces chocolate, melted (optional)

 

Line the bottom of a springform pan with parchment paper.
Make the crust
Combine all crust ingredients in the bowl of a food processor and pulse until they form a paste. Press mixture into bottom of springform pan. Chill in freezer.Make the chocolate cheesecake layer
Scoop out the hardened layer of coconut cream from the top of the chilled can of coconut milk and place in a high-speed blender, leaving the liquid behind. Add all remaining ingredients and blend until creamy and smooth. Remove springform pan from freezer and pour chocolate layer over the crust. Cover and return to freezer. Wash the blender.Make the salted caramel layer
Combine all salted caramel ingredients in the cleaned blender, and blend on high until creamy and smooth. Pour on top of the chocolate layer. Cover with plastic wrap and freeze at least 6 hours or overnight to harden.Serve
Remove cheesecake from freezer 20 to 30 minutes before ready to serve. If desired, top with melted chocolate before serving.