Grind the pecans with the coconut flour and salt. Add the almond paste, maple syrup and coconut oil. Press in a prepared cake pan to form a crust and set away in the freezer.

Blend the cashews together with the zucchini until you have a smooth mass. Add the rice syrup, mylk, vanilla bean, lemon juice and salt, and continue blending till it's completely combined and smooth. Pour over the cold crust, and freeze for at least an hour.

Blend the caramel ingredients, but the 5 Tbsp coconut oil until smooth. Pour in the coconut oil and blend smooth. Pour the caramel over the cheesecake and refrigerate. Sliceable after 6 hours