- 20mins + chilling
- 150g sunflower seeds
- 115g shredded coconut
- 60ml Queen Pure Maple Syrup
- 1 tbsp melted coconut oil
- 1 pinch sea salt flakes
- 18 Pitted medjool dates
- 120 ml coconut cream
Line a 20cm (8″) spring-form tin with baking paper (use a little coconut oil to make it stick).
In a blender or food processor, blitz the sunflower seeds and coconut for 30 seconds then add the brown rice syrup, coconut oil and salt until the mixture comes together. Press the mixture into the bottom of the tin and use the back of a spoon to flatten it then refrigerate.
To make the filling, blend the coconut cream, macadamia nuts, coconut oil, brown rice syrup, vanilla and lemon juice for a couple of minutes or until creamy and smooth then poor the filling over the base.
To make the caramel sauce, blend the dates until they make a paste then add the coconut cream and blend for another 30 seconds.
Spoon half the sauce over the filling and swirl it through. Reserve the rest for serving. Refrigerate the cheesecake for at least 4 hours before serving. The sauce can be heated or served chilled.