Superfood Caramel Cheezecake

INGREDIENTS:

• 1/8 cup almonds
• 1/4 cup cashews
• 2 tablespoons rolled oats
• 1/2 cup desiccated coconut
• 1/2 cup Medjool dates
• 1 tbs coconut nectar

• 1/2 cup of cashews, soaked overnight
• 1/2 cup plain Greek yoghurt
• 1/4 cup shredded coconut
• 1/4 cup coconut oil
• 1/4 cup Natvia (or sweetener of choice)
• 3/4 cup filtered water
• 1 tsp pure vanilla extract
• 1/2 tbsp lecithin granules
• 2 tsp maca powder
• 2 tsp lucuma powder
• 2 tsp mesquite powder
• Pinch of salt

• 5 large Medjool dates, soaked (water reserved)
• 1/2 tsp maca powder
• 1/2 tsp lucuma powder
• 1/2 tsp mesquite powder
• 1/2 tbs tahini
• Pinch of salt

METHOD:

1. Process nuts, coconut and oats in a food processor until texture of fine crumbs.
2. Add dates, nectar and coconut oil until base reaches desired consistency (should bind to itself when pressed together between your fingers).
3. Press into a small cake tin or three mini loose-bottomed tins.
4. Combine all ingredients for the filling in a blender on high speed until smooth.
5. Pour on top of the base and tap tin onto a hard surface to get rid of any air bubbles.
6. Set in the fridge overnight or in the freezer for at least 4 hours.
7. If serving from the freezer let cake sit at room temperature for 15 minutes before plating.
8. Just before serving, throw all ingredients for the caramel sauce in a blender,  adding the reserved date water a little at a time until the desired consistency is reached. Blend on high speed until smooth, then spoon over the cheesecakes, and serve.

Tips:
Top with a little bee pollen or maple flakes to make them pretty!