So many people made this one over on IG for thanksgiving, i forgot to share it here! Perfect for holiday get togethers or just cause ;) Base (2 options) •1 box @simplemills toasted pecan cookies •3 tbsp melted coconut oil (Blend cookies in processor into crumbs. then add the oil & process again. Press into bottom of pan!) 2nd option: * 3/4 cup almond or nuts/seeds of Choice * 3/4 cup pitted dates * 2/3 cup shredded coconut (could sub oats) Filling: * 3 cups cashews * 3/4 cup canned coconut milk * 3/4 cup maple syrup * 1/2 cup melted coconut oil * 1/4 cup lemon juice * 2 tsp vanilla + pinch of sea salt Caramel: * 1 cup full-fat canned coconut milk (use the solid part from the top of the can, then whatever liquid needed to make 1 cup) * 4 tbsp water * 1/2 cup coconut sugar (can sub 1/2 monk fruit) * 2 tsp vanilla + pinch of sea salt Base: add everything to a food processor. Process until a sticky dough forms. Press into the bottom of a springform pan/cake pan. Filling: bring a pot of water to a boil & add the cashews. Remove from heat & let soak for 20 mins. Drain, then blend everything together in a high powered blender. Taste & adjust. Pour over the base. Place in the freezer for at least 2 hours. Caramel sauce: when the cheesecake is firm, start making the caramel sauce. Add the water & sugar to a saucepan over med-high heat. Bring to a light boil. Add the remaining ingredients, stirring constantly, bringing it back to a boil. Then reduce to a simmer & let cook 15-20 mins, stirring frequently until it reduces to a caramel consistency. Let it cool for 5-10 mins, give it a stir, then pour over the cheesecake, tilting the pan to spread it out. Place back in the freezer for 2hours-over night. Let thaw for 10-20 mins before serving with coconut whipped cream! #saltedcaramel #vegancheesecake #rawvegancheesecake #healthydessertrecipes #plantbased #glutenfreerecipes #healthybaking #caramelcheesecake