Vegan cashew cheesecake

Ingredients: For the crust:
1 1/2 cups of raw almonds
1/2 cup of pitted dates
1/4 tsp of salt
1/4 tsp of vanilla extract
For the filling:
2 cups of raw cashews (soaked in water for at least 4 hours or overnight)
1/2 cup of coconut oil (melted)
1/2 cup of maple syrup
1/4 cup of lemon juice
1 tsp of vanilla extract
1/4 tsp of salt
1/2 cup of water
For the topping:
1/4 cup of chopped cashews
1/4 cup of maple syrup
Instructions:
Preheat your oven to 350°F (180°C).
To make the crust, blend the almonds in a food processor until they become a coarse meal. Add the dates, salt, and vanilla extract and continue blending until the mixture becomes sticky and holds together when pressed between your fingers.
Press the crust mixture into the bottom of a 9-inch (23cm) springform pan and bake for 10-12 minutes or until lightly browned. Remove from the oven and let cool.
To make the filling, drain the soaked cashews and add them to a blender or food processor along with the coconut oil, maple syrup, lemon juice, vanilla extract, salt, and water. Blend until smooth and creamy.
Pour the filling over the cooled crust and smooth out the top. Sprinkle the chopped cashews on top and drizzle with the maple syrup.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight, until it’s set.
To serve, remove the cheesecake from the springform pan and slice into pieces.
Enjoy your delicious vegan cashew cheesecake!