Chia Coconut Macadamia Cheesecake

Ingredients:

• Crust:
• 1/4 cup chia seeds
• 1/2 cup almond flour
• 1/4 cup maple syrup
• Filling:
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 1/2 cup chia seeds
• Topping:
• 1 cup macadamia nuts, chopped
• 1/4 cup maple syrup

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix together chia seeds, almond flour, and maple syrup until it forms a sticky dough.
3. Press the dough into the bottom of a 9-inch springform pan, and bake for 10-15 minutes.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add in coconut milk, maple syrup, and chia seeds. Mix everything together, ensuring no lumps remain.
6. Pour the mixture on top of the crust in the pan and bake for 40-50 minutes or until set.
7. While the cheesecake is baking, make the topping. In a small pan, toast chopped macadamia nuts until golden brown and fragrant. Remove from heat and mix in maple syrup until nuts are coated.
8. Once cheesecake is set, remove from oven and allow to cool completely.
9. Top the cheesecake with macadamia nut mixture, slice and serve.