• Start by soaking the cashews. Fill a pot with water and add the cashews. Bring it to a boil, then turn off the heat. Let the cashews soak for 15 minutes. Drain them and then use in the recipe!

Caramel

• In a medium sauce pan, add in the sugar and water and mix well. Turn the heat to medium and stir frequently until the sugar is bubbling and darker in color.
• Then turn the heat to low and add in the room temperature coconut oil, and whisk again until it's mixed in.
• Take the pot off the heat for a moment, while you add in the coconut cream. Stir constantly until the heavy cream is incorporated. If your cream isn’t integrating into the caramel, bring the pot back to heat and keep stirring until it mixes in. Then stir in the vanilla and salt.
• Bring the caramel back to medium-low heat, and allow the mixture to bubble for 1 minute without touching the caramel. Then remove from heat and pour into a heat-safe jar for storage.

Cheesecake

• Add the cookies or sweet thins and coconut oil to a food processor and pulse until the mixture resembles sticky crumbs. Press firmly into the bottom of a lined springform pan or loaf pan and place in the freezer while preparing the filling.
• To a blender, add the soaked cashews along with the remaining ingredients and blend for a few minutes, scraping down the sides as needed, until completely smooth and creamy. The filling should be silky with no visible bits of cashew remaining! Pour it over the base, spreading it out evenly. Then, place it in the freezer for at least 2 hours, until the top is firm.
• Once the cake is firm on top, pour the slightly cooled caramel over top, spreading it out. Place back in the freezer for another two hours or so, before removing from the pan. I like to top mine with flakey sea salt!
• Before serving, allow the cheesecake to sit at room temperature for 15–20 minutes to achieve the perfect creamy texture.