Pineapple/Strawberry Cheesecake with Date Caramel Sauce (All Raw and All Good)

Ingredients

Crust:

• 1 cup pitted dates
• ½ cup nuts (any nuts will do, I used almonds)
• 2 tbsp coconut oil

Filling:

• 2 cups cashews (soaked in cold water overnight or in boiling water for 30 minutes, then drained and rinsed)
• ⅓ cup coconut butter
• 1 cup crushed pineapple
• 1 cup vegan cream cheese
• 4 tbsp maple syrup

Topping:

• 1 cup strawberry puree or jam

Instructions

1. Prepare the Crust:
   • Measure the dates, nuts, and 2 tbsp of coconut oil into a food processor.
   • Pulse until a sticky paste forms.
   • Press the crust paste with your fingers into a 6-inch springform pan.
   • Place the form in the freezer while you prepare the filling.
2. Prepare the Filling:
   • Put the soaked and drained cashews, coconut butter, crushed pineapple, vegan cream cheese, and maple syrup into a cleaned blender.
   • Pulse until the mixture is silky and smooth.
3. Assemble the Cheesecake:
   • Pour the filling over the crust in the springform pan.
   • Let it set in the fridge overnight, or if you are in a hurry, for a couple of hours in the freezer.
   • Spread the strawberry topping over the cheesecake after it has set.
4. Enjoy!

Nutritional Information (Approximate per Serving, 1/8th of Cheesecake)