Mint Chocolate Chip Cheesecake
[Vegan, Gluten-Free, Raw]

To Make the Base:

1. Line a cake tin with baking paper.
2. In a food processor, add in the hazelnuts, de-stoned and pitted dates, cacao powder, melted dark chocolate, coconut oil, and salt. Blend them on high until they are like breadcrumbs.
3. Firmly press the mixture into your lined cake tin and place it into the freezer.

To Make the Mint Layer:

1. Drain the water from the soaked cashews, and place them into a food processor, along with the vanilla extract, mint flavoring, melted coconut oil, fresh spinach, and maple syrup. Blend it, on high, for around 5-8 minutes until the mixture is smooth.
2. Pour the creamy mint layer onto the base, level it, then pop it back into the freezer to set. This will take around 2-4 hours but you can leave it overnight.
3. Once it's fully set, decorate it as you see fit.