Raw Cacao Mint Cheesecake
[Vegan, Gluten-Free]

To Make the Base:

1. Rinse almonds under water in a strainer, add all ingredients into a food processor or high-speed blender, and blend until combined.
2. Line a medium-sized springform pan with baking paper. Scoop out the base and spread evenly on the bottom.
3. Sprinkle extra buckwheat on top of the base and place in freezer for 15 minutes.

To Make the Chocolate Layer:

1. Make sure you clean your food processor or blender before making this layer.
2. Rinse cashews under water and add all the ingredients and blend until it has a smooth and creamy texture (if you feel you need to add a little bit more water that is ok as long as it is still thick.
3. Take the base out of the freezer and scoop out the chocolate layer on top and smooth out with a spoon.
4. Make sure your edges are clean so the layers look good.
5. Place back into the freezer for 30 minutes.

For the Mint Layer:

1. Rinse cashews under water and add all the ingredients and blend until it has a smooth and creamy texture (if you feel you need to add a little bit more water that is ok as long as it is still thick).
2. Take out your cheesecake out of the freezer and scoop the mint layer on top and smooth out top with a spoon.
3. Place back in the freezer for a few hours or overnight for it to set (it will become hard in the freezer, so leave out before serving).

To Serve:

1. When you are ready to eat, with a butter knife gently go around the edges of the cake making it easier to remove. Gently undo the cake tin and you can now transfer to a plate.
2. Sprinkle on your toppings however you like. Keep stored in the refrigerator or place in freezer if you would like it to last longer.