• Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
• Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
• In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk to get it to blend smoothly if your blender isn’t super high-powered.
• Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
• Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Garnish with whole pecans.
• Place in the freezer to set for at least 3 hours or until completely firm.
• Let thaw at room temperature for 10-15 minutes or for an hour in the refrigerator before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
• Serve with the simple cashew caramel sauce. Store leftovers tightly wrapped in the freezer.

For the cashew caramel sauce

• In a small bowl, whisk together the cashew butter, maple syrup, and coconut oil until smooth and combined. Warm in the microwave for 15 seconds to melt together if any of your ingredients were cool. Stir in the pecans.