Gluten Free Carrot Cake Vegan Cheesecake {Paleo}

INGREDIENTS

3 tbsp

Flax meal

7 1/2 tbsp

Warm water

2 1/2 cups

Roasted cashews (covered in water and soaked overnight (340g))

1 1/4 cups

Carrot baby food

1/2 cup

+ 2 Tbsp Coconut sugar

5 tbsp

Unsweetened vanilla almond milk

5 tbsp

Agave (honey for Paleo)

2 1/2 tbsp

Coconut oil (melted)

1 3/4 tsp

Cinnamon

1 1/4 tsp

Ground nutmeg

1 1/4 tsp

Raw vanilla extract

salt

1/3 cup

Coconut oil (at room temperature (should be the consistency of softened butter))

3 tbsp

Agave (honey for paleo version)

3/4 cup

Coconut flour (sifted (66g) *read notes!)

salt

1/3 cup

Pecans (chopped (40g))

Whipped coconut cream (for topping (optional))