Soak the cashews for a few hours or oven night, drain and rinse when ready.

Mix the almonds, dantes and coconut flakes into a sticky dough.

Spray a springform with non-stick spray and line the bottom with parchment paper.

Put the crust dough in the springform and use the back of a spoon to press it down to a flat layer. If the crust sticks to the spoon, spray the spoon with non-stick spray. Place into the freezer to set.

While waiting for the crust to set, mix the soaked, rinsed cashews, agave syrup, melted coconut oil, water, lemon juice and vanilla extract until it’s smooth. You may have to give the blender a few breaks since this may take a few minutes, have patience!

Pour the smooth batter over the almond crust and smooth down with the back of a spoon. Place into freezer for 4-6 hours to set completely.

When the cake has completely set remove the walls of the springform and put onto a cake stand or whatever you want to serve it on.

Melt the coconut butter. Add agave syrup, vanilla extract and sea salt and stir together.

Pour the caramel sauce over the cold cheesecake. The sauce thickens pretty quick so make sure you don’t take too much time.

Sprinkle sea salt over the thickened caramel sauce.

Allow the cake to thaw at room temperature for at least 30 minutes before serving.

Keep the cheesecake stores in the refrigerator once it’s thawed.