Raw Hazelnut, Praline, and Caramel Cheesecake
[Vegan, Gluten-Free]

To Make the Base:

1. Line a cake tin with paper.
2. In a food processor/blender, add in the hazelnuts, de-stoned/pitted dates, melted chocolate, melted coconut oil and cacao powder.
3. Blend them on high until a breadcrumb-like mixture forms.
4. Firmly press the mixture into your lined cake tin and place into the freezer.

For the Praline Layer:

1. Drain the water from the soaked cashews and place them into a blender, along with the hazelnut butter, melted coconut oil, maple syrup, cacao powder, and water.
2. Mix them for 5-8 minutes until a smooth batter forms.
3. Pour the creamy praline layer onto the base and place the cake back into the freezer to set. This will take around 2-4 hours.

For the Caramel Layer:

1. Drain the water from the cashew nuts and place them into the food processor along with the melted coconut oil, vanilla extract, maple syrup, and caramel sauce.
2. Mix them for 5-8 minutes until a smooth batter forms.
3. Pour the caramel layer onto the chocolate layer and even out with a spoon and pop back into the freezer to set fully. This will take around 2-4 hours.
4. Let the cheesecake thaw before serving and get creative with your decorations.