Paleo Pumpkin Cheesecake with Salted Caramel

INGREDIENTS

For the Crust:

1 1/4 cups

medjool dates (pitted)

2 cups

pecans

1 tsp

cinnamon

sea salt

For the Cheesecake:

1 3/4 cups

raw cashews

1/3 cup

pumpkin puree

1/3 cup

coconut cream or full fat coconut milk

1/2 cup

maple syrup

1/4

coconut oil

1 tsp

pumpkin pie spice

For the Salted Caramel Glaze:

2/3 cup

full fat coconut milk

1/4 cup

coconut sugar

1 tsp

vanilla extract

1 tsp

sea salt (plus more to taste)