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