Chocolate Cheesecake
[Vegan, Raw]

For the Crust:

1. Put coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.
2. Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
3. Press into an 8-inch flan, cheesecake or springform tin and leave in the fridge to firm a little while you prepare the filling.

For the Filling:

1. Put all ingredients into a high-speed blender in the order listed.
2. Blend on low until combined, then blend on high until it reaches 107°F.
3. Pour filling into the crust and leave uncovered in the fridge to set for 4 hours or overnight.

For the Topping:

1. Grate a couple of squares of your favorite raw vegan chocolate over the top of the cheesecake.
2. Slice and serve.
3. Store covered in the refrigerator for up to 5 days, or freeze for up to three months.