Mmmmm! Our mouths are drooling over this gooey, nutty, chocolatey, caramel-y cheesecake.     Ingredients: CRUST 1 cup packed (~200 g) pitted dates 1 1/2 cups (115 g) raw walnuts 1/4 tsp sea salt FILLING 1 1/2 cups (180 g) raw cashews optional: 1 tsp vanilla extract 1/3 cup (80 ml) maple syrup 1/2 cup (120 ml) full fat coconut milk (or sub another dairy-free milk, such as almond or rice) 1/4 tsp sea salt 3 Tbsp (45 ml) grape seed or olive oil (or use coconut, but it will impart more coconut flavor) 2 Tbsp (30 ml) lemon juice (~ 1 small lemon), plus more to taste TOPPINGS 3/4 cup packed (~150 g) pitted dates (plus water to blend) 3/4 cup (109 g) roasted salted peanuts (I like the roasted lightly salted peanuts from Trader Joe’s) 3/4 cup (90 g) chopped vegan dark chocolate (I like the 72% dark chocolate from Trader Joe’s) optional: 1 Tbsp (15 ml) coconut oil   Serves: 12 Get the full recipe here!   Go on treat yourself, you deserve it!   The Minimalist Baker www.minimalistbaker.com     Chloë Owens