Preheat the oven to 350°F (177°C). Lightly coat an 8x8” square baking pan with extra fat. Take out an 8x8' baking pan. Measure out the parchment paper to the width of the longest side of the pan (in this case, it’s even). Make sure it’s long enough to line the entire bottom of the pan, both sides and have a few inches of overhang on either side.

Pulse raw cashews in a food processor, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Transfer to a large bowl and set aside.

In the same food processor, mix together the cashew butter, brown butter, coconut sugar, egg and vanilla extract until smooth. Stir in the cashew flour, baking soda and salt.

Transfer evenly into the prepared baking pan. You can use an offset spatula to make this process easier. It will be very sticky. Feel free to spray some extra oil or fat onto the spatula to make the spreading process easier. Bake at 350°F (177°C) for 15-20 minutes, or until lightly browned. Set in the refrigerator to cool.

While the blondie layer is cooling, make the cheesecake layer. Drain the soaked cashews & rinse with cold water. Rinse out and dry the food processor bowl. Combine all of the cheesecake layer ingredients until everything is smooth and creamy. Transfer the cheesecake layer on top of the blondie crust. Place in the freezer to set.

Grab a medium sized saucepan, and combine the coconut sugar and maple syrup over a medium-high flame. Bring the mixture to a boil, whisking constantly. Add the pecans and continue cooking for another 3-5 minutes until the mixture reaches between 230°F (110°C). Remove from the heat and stir in the coconut oil and vanilla extract. Let the mixture cool for a few minutes.

Transfer the caramel pecan mixture to the top of the cheesecake layer and spread evenly with an offset spatula. Place back in the freezer to set overnight.

Store in an airtight container in the freezer for up to one month. Serve cold.