Base:

• ¾ cup pecans
• 6 soft medjool dates
• 2 tbsp cocoa powder
• ½ tbsp coconut oil, liquified
• 1-2 tbsp coconut water {optional -- only use if liquid is needed for easier blending}

Cheesecake Layer:

• 1½ cups cashews, pre-soaked {at least a few hours, best overnight} and strained
• 5 tbsp fresh squeezed lemon juice
• 6 tbsp liquid sweetener {I used maple syrup}
• 6 tbsp coconut oil, liquified
• ½ tsp raw ground vanilla bean {or 1 tsp pure vanilla extract}
• ¼ tsp salt

Caramel Layer:

• ½ a batch of this raw caramel pudding {including the coconut oil}
• Optional: some coarse salt flakes for sprinkling {if you like your caramel salted}