Raw Chocolate Hazelnut Cheesecake
[Vegan]

To Make the Base:

1. Place the hazelnuts into a food processor and process, until finely chopped.
2. Add in the dates and pulse, until combined with the nuts.
3. Pour in the coconut oil and cacao powder and pulse until combined.
4. Add in the water and pulse until the mixture sticks together and forms a dough.
5. Press the mixture into the pan, making sure its firm.
6. Put the tin into the freezer and leave to harden while making the filling.

To Make the Filling:

1.  Place the cashews and hazelnut milk into a food processor and process until combined.
2. Add in the hazelnut butter, coconut oil, and agave nectar, and process until smooth and creamy.
3. Pour the filling over the top of the base and return to the freezer for 1 hour to firm up.

To Make the Chocolate Ganache:

1. Gently warm the coconut oil and agave syrup together, until melted.
2. Stir in the cacao powder, until well combined.
3. Pour over the filling and place back into the freezer to chill, until firm.

To Make the Chocolate Truffles:

1. De-pit the dates and add into a food processor, along with the cacao powder.
2. Evenly divide the mixture into 7/8 pieces and roll into balls.
3. Place the truffles on top of the cheesecake.