For the base:
  1. Combine all the ingredients for the base in the for processor and process until the dates are roughly chopped. If the mixture feels slightly dry add in 1-2 Tbsp of water and blend again. Note: The dates need to be roughly chopped (no large chunks) and the mixture needs to hold together when you squish it in your fingers. Blend the walnuts and oats in the food processor until they form rough crumbs. Add the dates and sea salt and process until well combined. Add water as needed, starting with 1 Tbsp.
  2. Spread the mixture over the bottom of the springform pan (with the walls snapped closed around the bottom) and press the mixture into the bottom of the pan. NOTE: This can also be done in a 9×13″ pan. if you are going this route, line the bottom of the pan with a layer of parchment that is large enough to hang out of the sides before putting the base mixture in. This will allow you to pull the cake out with ease, so you can cut it when it’s ready.
For the filling:
  1. Melt your coconut oil and put all filling ingredients into the blender and blend until very smooth.
  2. Pour the mixture onto the crust and spread evenly. If you want to garnish the cheesecake with roasted nuts and/or the salted caramel sauce, do it now and pop it in the freezer to set for a minimum of 2 hours (but ideally overnight).
Recipe Notes

This recipe has been adapted from Sara Wiseman’s Pumpkin Spice Cheesecake recipe from Green Bar.

If you don’t have a high watt blender like a Vitamix or a Blendtec you may need to puree the filling for this recipe in 3 batches to get it smooth enough.

If kept in the freezer, let stand on the counter for 10 minutes before serving. Will keep in the fridge for up to 2 weeks. Will keep in the freezer for up to a month.