Salted Caramel Cheesecake (dairy-free) | Paleo | Gluten-free | The JOYful Table

Ingredients

• BASE:
• 5 Medjool date(s), pitted
• 1 cup (105g) almond meal/flour
• 1/2 cup (60g) pecans
• 3/4 tsp cinnamon
• 1/8 tsp sea salt
• 2 1/2 Tbsp coconut oil
• CHEESECAKE FILLING:
• 1 1/2 cups (200g) raw cashews, soaked in water for 1 - 2 hours, then rinse and drain
• 1/2 cup (125ml) coconut cream, (a thick brand like Ayam)
• Fine lemon zest, from 1 lemon
• 1/3 cup (80ml) lemon juice, (approx. 2 lemons)
• 3 Tbsp honey (unprocessed)
• 2 Tbsp coconut oil
• 3 tsp vanilla extract (organic)
• A pinch of fine sea salt
• 60g raw cacao butter, melted
• SALTED CARAMEL TOPPING:
• 1/2 cup roughly chopped pecans, plus 1 tsp ghee for toasting
• 1 cup (250ml) coconut cream, (a thick brand)
• 1/4 cup (60g) ghee, or grass-fed butter (coconut oil can also be used)
• 1/4 cup (60g) honey (unprocessed)
• 1/2 tsp fine sea salt
• 2 tsp vanilla extract (organic)
• TOPPINGS optional: a drizzle of 80% dark chocolate, and extra pecans