Soak the cashews in water overnight (or at least 6–8 hours). Drain and rinse before using.

Preheat oven to 350°F.

In a mixing bowl, combine almond flour, cassava flour, maple syrup, vanilla extract, and almond butter. Mix until a soft dough forms.

Press the mixture evenly into a 9-inch springform pan, pressing it firmly along the bottom and slightly up the sides.

Use a fork to poke a few holes in the crust.

Bake for 10 minutes, then remove from the oven and set aside.

In a high-speed blender, combine soaked cashews, almond butter, vegan yogurt, maple syrup, cornstarch, lemon juice, and vanilla extract.

Blend until completely smooth and creamy, scraping down the sides as needed.

Pour the filling over the pre-baked crust and smooth the top.

Bake for 35 minutes, or until the center is just set with a slight jiggle.

Remove from the oven and let cool at room temperature for 15–20 minutes, then transfer to the refrigerator and chill for at least 2–4 hours (or until fully set).

Scoop the solid portion of the chilled coconut cream into a bowl.

Add maple syrup and almond butter, then whisk or beat until smooth and fluffy.

Refrigerate until ready to use (this helps it firm up for piping).

Gently warm the coconut butter until softened (not fully melted).

Stir in the date syrup until a smooth caramel forms.

Once the cheesecake is fully chilled, remove it from the pan.

Spread the caramel sauce evenly over the top.

Pipe or spread the frosting on top, then finish with sliced almonds and a sprinkle of flaky sea salt.

Slice and enjoy! Store leftovers in the refrigerator.