Prepare the Crust: Blend the pecan nuts a fine powder using a food processor or
blender, then add the coconut oil and maple syrup.
Mix and spoon some crumbs into each glass and press firmly with the back of a
spoon or fingertips.
Leave to set in the fridge while preparing the filling.
Maple cheesecake Filling: Blend the cashew nuts and the coconut milk, then add
coconut oil, maple syrup and Udo’s choice Oil Blend.
Pour the mixture on the pecan crust, and allow to set in the fridge to set for at least 1 hour.
Top with maple syrup and pecan nuts just before serving.