Maple Caramel Almond Cheesecake

Crust:
1 ¼ Cup almond flour
½ Cup cassava flour
¼ Cup maple syrup
1 Tsp vanilla extract
⅓  Cup Georgia Grinders Maple Caramel Almond butter

Filling:
2 Cups soaked raw cashews
⅓ Cup Georgia Grinders Maple Caramel Almond butter
3 Cups vegan yogurt
½ Cup maple syrup
1 ½  Tbsp cornstarch
2 Lemons - juiced
1 Tsp vanilla extract

Caramel Sauce:
¼ Cup coconut butter
¼ Cup date syrup

Frosting:
1 Can coconut cream (chilled)
1 Tbsp maple syrup
¼ Cup Georgia Grinders Maple Caramel Almond butter

Toppings:
Sliced Almonds
Sea Salt

Directions:

1. Begin by soaking your cashews overnight. 
2. Preheat your oven to 350. Mix together crust ingredients and press into a 9” springform pan, making sure to build up the edges. Poke holes with a fork into the crust and bake for 10 minutes.
3. While the crust is baking, make the cheesecake by combining all filling ingredients into a blender and blend until silky smooth. 
4. Remove the crust from the oven and pour the filling in. Bake for 35 minutes. Once done, remove from the oven and allow to cool at room temperature 15 minutes before placing in the fridge for at least 2 hours, or until chilled completely. 
5. Once cooled completely make the caramel sauce. It helps to heat the coconut butter a little before mixing it together with the date syrup. Once caramel is achieved, remove the cheesecake from the pan and spread the caramel sauce over top of the cheesecake.
6. Make the frosting by mixing together the chilled white portion of the coconut cream, nut butter, and maple syrup. Pipe on top of the cheesecake. Sprinkle almonds and sea salt on top and enjoy!

Recipe by Katie from The All Natural Vegan