Chocolate Hazelnut Cheesecake
[Vegan, Raw, Gluten-Free]

To make the crust:

1. Combine all the ingredients into a food processor. Process until the ingredients form a dough and stick together.
2. Transfer the dough to the bottom of a springform pan. Press the dough into the bottom of the pan to make a crust. Work it with your fingers until it covers the entire bottom of the pan. Set aside.

To make the filling:

1. Drain and rinse the soaked cashews.
2. Add them, the maple syrup and the water into a food processor.
3. Process until smooth and creamy.
4. Add the cocoa, coconut powder, hazelnut butter, vanilla, and salt.
5. Process again until everything is well combined and creamy.
6. Use a spatula to scrape down the sides of the bowl and make sure everything is getting processed.
7. Transfer the filling to the springform pan.
8. Spread out evenly with a spatula.
9. Refrigerate for several hours until the cake is set and firm. Serve cold with hazelnuts for garnish and extra cocoa powder dusted onto the plate.