Raw chocolate cheesecake

Crust;
1 cup of ground almonds
1/3 cup of melted cacao butter
3 tablespoons raw cacao powder
1 & 1/2 tablespoons maple syrup

Filling;
1 cup cashews, soaked in cool water overnight
1 cup of sunflower seeds
1 tsp vanilla seeds or extract
1/4 cup maple syrup
3 tablespoons raw cacao powder
1/4 cup coconut water (or normal water)
1/4 cup melted coconut oil
1/4 cup melted cacao butter

Topping;
2 tablespoons coconut oil
2 tablespoons maple syrup
2 tablespoons raw cacao powder
1/2 teaspoon vanilla extract

Make the crust;
Place all ingredients other than the cacao butter into the processor and blend until smooth, then place into tin and press it flat. Place into the fridge to set for 15 mins while making filling.

Make the filling;
Drain the cashews, ensuring to rinse them well. Place all of the ingredients, other than the water and coconut oil, into the food processor. Blend until smooth then add the liquids while still blending. At the last moment add the cacao butter.
Place this on top of the base then set in freezer.

Topping;
Place this all melted into a bowl and place in fridge for 5 mins till firms a little, then you can either spread this as a top layer or do swirls with it.

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