Brazil Nut Tofu Cheesecake


you need :
  • 3/4 cup Brazil nuts, soaked overnight, drained
  • 1/2 cup maple or agave syrup (dark)
  • 1/2 cup coconut sugar
  • 20oz silken tofu
  • 3/4 + a pinch of pink salt
  • 1 1/2 tsp Bragg's apple cider vinegar
  • 1/4 tsp vanilla extract of pinch of vanilla bean powder
  • 1/4 cup + 2 Tbsp extra virgin coconut oil
  • 6-7 large Medjool dates, pitted
  • 1 cup oat flour or almond meal flour
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