Gluten Free Vegan Lemon Cheesecake

Ingredients

• 2 cups almonds (or 1 cup almonds + 1 cup walnuts)
• 1 cup pitted Medjool dates
• 2 cups unsweetened coconut flakes
• 4-5 TBSP melted coconut oil
• 1 TBSP coconut sugar (or cane sugar)
• 1 cup raw cashews, soaked in hot water for 1 hour and then drained
• 1 cup full fat coconut milk/cream (the thick stuff from a can)
• 3/4 cup lemon juice (~3-4 large lemons)
• 2 heaping TBSP lemon zest (~2-3 large lemons)
• Sprinkle of sea salt
• 1/4 cup (60 ml) maple syrup
• 2 TBSP tapioca starch or corn starch
• Optional topping: 1/4 cup unsweetened coconut flakes