• BEFORE YOU START: Make sure to soak your cashews overnight in water. I place my cashews in a glass dish, fill it with water to completely cover the cashews, then cover it.

  If it is cold, you can leave them on the counter. If it is a hot summer day, they're best left in the fridge to soak.

For the almond flour crust:

• While you prepare your crust-- Soak the 1 cup of dates for the filling in warm water. And in another bowl, soak the 1 cup of dates for the caramel in hot water. Then, your dates will be ready to go instead of waiting around for them to soak.
• In your food processor and add: 1 cup of almond flour and ½ cup of pitted dates.

  Food process until the mixture resembles fine crumbs.
• Line a springform pan with parchment paper to help prevent sticking.

  Dump crumbly crust on top of the parchment paper and press the mixture firmly to the bottom.

  Set your crust aside while you prepare your filling.

For the dulce de leche cheesecake filling:

• Wipe out your food processor before adding:

  3 cups soaked raw cashews, 1 cup softened dates, ¾ cup coconut milk, ½ cup maple syrup, ½ cup coconut oil, the juice of 1 lemon, and 1 teaspoon of vanilla extract.

  Turn on the food processor and let it run until the mixture is smooth and creamy.
• Pour the dulce de leche cheesecake filling on top of the crust. Set aside while you prepare the date caramel topping.

For the date caramel topping:

• Wipe out your food processor again.

  Add the 1 cup of softened dates, 1 teaspoon vanilla extract, ½ cup coconut or soy milk, and ¼ teaspoon of pink sea salt.

  Food process until the mixture is completely smooth. It should resemble thin caramel and have no chunks of dates in it.

  Pour the caramel on top of the cheesecake filling.
• Place in the freezer for at least 2 hours or overnight to set completely.

How to serve healthy dulce de leche cheesecake:

• Allow the cheesecake to stand at room temperature for 15 minutes before cutting and serving.

  The longer it sits out, the softer it will become.

  Be careful to not let it sit out for too long, especially if it is really hot out because it could lose its shape.
• Cut into slices and enjoy!

  Add some of my coconut whipped cream to the top!

Storage:

• I cut mine into 8 pieces, and then I store them in individual containers lined with parchment paper and store them in the freezer. They will last over a month in the freezer.

  This takes away the waiting time for the cheesecake to thaw so that you can cut it each time.

  All you have to do is pull a slice out of the freezer, let it soften a bit, and enjoy with some coconut whipped cream!