1 cup raw walnuts
1 cup dates
1/3 cup raw cacao powder
3 cups raw cashews
1/2 cup cold water
3/4 cup fresh-squeezed lemon juice
3/4 cup raw virgin coconut oil
1 cup raw honey
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup raw cacao powder
1 1/4 cups raw walnuts
1 1/4 cups dried coconut flakes
1 cup raw agave nector (or honey)
1 tablespoons vanilla extract
1/8 tsp salt
Grease cheesecake springform pan lightly with raw virgin coconut oil.
Process CRUST ingredients in a food processor until it looks crumbly like dirt. Push into bottom of springform pan to form crust. Place in freezer for at least 2 hours.
Soak cashews for at least 2 hours. Drain water from cashews.
In a blender, combine soaked cashews, cold water and lemon juice and begin blending well. Then add coconut oil, honey, vanilla and salt, blending until smooth and creamy, with a consistency like pudding. Add cacao powder slowly and blend thoroughly.
Pull cheesecake pan out of freezer, and pour filling into cake pan. Return to freezer for at least 6 hours.
In a food processor, blend 2 cups of the nuts (1 cup of each) along with the agave, vanilla and salt, until it looks like nut butter. Put the mixture in a bowl and add in the remaining nuts and coconut flakes. Mix well.
Pull the cheesecake out of the freezer. Spread the coconut icing onto the top of the chocolate cheesecake.
Pull the cheesecake out of the freezer about 2 hours before serving, OR move from the freezer to the fridge the night before.