It seems to me, everything about summer screams “tropical,” and everything tropical indicates coconut and macadamia nut. Or, at least, that’s the way it should be.
Now that summer has wrapped up and I skipped a whole season of tropical eating (I live no where near the tropics, of course), I’m craving the sweet creamy goodness of macadamia nuts – and fresh carrots, of course – oh, and don’t forget the maple syrup this time of year.

Maple Macadamia Cheesecake with Maple Marinated Carrot Ribbons

2 cups raw macadamia nuts, soaked overnight
1 probiotic capsule, 25 billion (powder only)
3/4 cup maple syrup, divided
sea salt
12 oz. plain wafer cookies
8 Tbs. butter, melted
2 large carrots, peeled into ribbons with a vegetable peeler
1/2 tsp. Hamptons Salt Company Ginger Sea Salt

Drain the nuts and blend with the probiotic powder and 1/4 cup maple syrup and a touch of sea salt until smooth in a high speed blender or food processor.
Transfer to a bowl and cover. Refrigerate for 48 hours to ferment.

Preheat the oven to 425 degrees. Pulse the wafer cookies into a fine crumb in the food processor. Add the melted butter and another 1/4 cup of maple syrup.

Line the bottom of a quick release pan with parchment paper and press the wafer maple crumbs into the bottom, smoothing out with the back of a spatula. Bake for about 15 minutes, until the edges begin to brown.

Meanwhile, marinate the carrot ribbons in the last 1/4 cup of maple syrup.

Remove the cooked crust from the oven and allow to cool.
Spread the fermented “cheesecake” filling (macadamia nuts) evenly over the top of the crust.
Evenly arrange and pour the marinated carrots atop.
Chill for at least 1 hour, so everything can set.
Remove from the fridge and sprinkle with ginger salt before releasing from the pan and slicing to serve.