Raw Double Dark Chocolate and Raspberry Cheesecake
[Vegan, Gluten-Free]

To Make the Base:

1. Line a cake tin with grease-proof paper.
2. In a food processor/blender, add in the hazelnuts, almonds, de-stoned dates, cacao powder, melted chocolate, coconut oil. and salt. Whizz up on high until bread crumb-like.
3. Firmly press the mixture into the lined tin and pop into the freezer.

To Make the Chocolate Layer:

1. Drain the cashew nuts and pop them into a food processor/blender along with the vanilla extract, melted coconut oil, maple syrup, cacao powder, and melted chocolate. Blend on high speed for around 5-8 minutes, until smooth.
2. Pour the chocolate layer onto the base and pop back into the freezer to set.

To Make the Dark Raspberry Layer:

1. Place the raspberries, lemon juice and a dash of water into a saucepan and mash with a potato masher of fork. Heat gently until it reduces down to about half the amount of the original mixture.
2. Place the soaked cashew nuts, raspberry mixture, coconut cream, melted coconut oil, and maple syrup into a food processor and whizz up until smooth. This will take around 5-10 minutes on high.
3. Pour the raspberry mixture onto the chocolate layer and tap the tin on the worktop to remove any air bubbles. Push some whole fresh raspberries down into the mixture.

To Make the Light Raspberry Layer:

1. Place the soaked cashew nuts, 1/2 cup of fresh raspberries, coconut cream, melted coconut oil and maple syrup into a food processor and whizz up until smooth. This will take around 5-10 minutes on high.
2. Pour the mixture onto the raspberry layer and smooth out.
3. Place the cheesecake into the freezer and allow to set fully.
4. This will take around 5-8 hours, you can leave it overnight, then decorate.

To Serve:

1. To serve, defrost the cheesecake for around 1-2 hours until fully defrosted.
2. Decorate, slice, and serve.
3. Keep in the refrigerator and use within a few days.