Argentinian Dulce de Leche Cashew Cheesecake

Ingredients

• 2 cups raw cashews, soaked 2 hours, drained and rinsed
• 1.25 cups coconut milk, full-fat, canned, cream separated
• 0.5 cup coconut sugar, for dulce de leche effect
• 2 tbsp tahini, raw sesame
• 12 whole dates, pitted medjool, for sweetness
• 1.25 cups almond flour, finely ground
• 1 cup walnuts, raw, chopped
• 0.5 cup coconut oil, melted, unrefined
• 2 tsp vanilla extract, pure
• 1 tsp sea salt, fleur de sel preferred
• 2 tbsp lemon juice, fresh, for brightness

Instructions

1. 1

   Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant; set aside to cool.

2. 2

   Mix toasted walnuts with almond flour and 4 tbsp melted coconut oil until mixture holds together. Press firmly into bottom of 4 serving glasses or ramekins to create crust layer.