Make 3 mini cakes or 6 big slices
1/8 cup almonds
1/4 cup cashews
2 tablespoons rolled oats
1/2 cup desiccated coconut
1/2 cup medjool dates
1 tablespoon 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
3/4 cup filtered water
1 teaspoon pure vanilla extract
1/2 tablespoon lecithin granules
2 teaspoons maca powder
2 teaspoons lucuma powder
2 teaspoons mesquite powder
Pinch of Salt
5 large medjool dates, soaked (water reserved)
1/2 teaspoon maca powder
1/2 teaspoon lucuma powder
1/2 teaspoon mesquite powder
1/2 tablespoon tahini
Pinch of Salt
Process nuts, coconut and oats in a food processor until texture of fine crumbs. Add dates, nectar and coconut oil until base reaches desired consistency (should bind to itself when pressed together between your fingers).
Press into a small cake tin or three mini loose-bottomed tins.
Combine all ingredients for the filling in a blender on high speed until smooth.
Pour on top of the base and tap tin onto a hard surface to get rid of any air bubbles.
Set in the fridge overnight or in the freezer for at least 4 hours.
If serving from the freezer let cake sit at room temperature for 15 minutes before plating.
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.