Ingredients: ⠀⠀

1 cup macadamias
1.5 cups shredded coconut
12 Medjool dates, pitted
1/4 tsp sea salt
2 tbsp water

3 cups , soaked in water overnight & drained (or for the quick option, soak in boiling water for 10-15 mins before draining)
1/2 cup canned coconut cream
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
3/4 cup maple syrup
1/4 cup lemon juice
Zest of 2 lemons
1/8 tsp sea salt
1/4 cup macadamia milk, to blend
1️⃣ In a food processor or blender, combine the base ingredients and blitz until mixture is well combined and sticks when pressed between your fingers. Pour into a lined springform cake pan and press the mixture evenly along the bottom of the pan. Place in the freezer.

2️⃣ In the meantime, combine all the filling ingredients and blend until smooth and creamy. If necessary, add more milk to help the mixture blend. Pour mixture on top of the of the chilled base and return to the freezer. Freeze overnight until completely set.

3️⃣ When ready to decorate, remove the cheesecake from the pan. I decorated mine with more macadamias, melted caramel chocolate, cookie crumbs, toasted coconut flakes and lemon zest! Allow to sit at room temperature for 10-15 minutes before serving.