Raw Cherry Berry Chocolate Cheesecake

To Make the Crust:

1. Soak dates in warm water for ten minutes and remove pits.
2. Pulse pecans and walnuts in food processor, then add remaining ingredients and process until a sticky crumb is formed.
3. Press into a pie tin and set aside.

To Make the Cherry Berry Filling:

1. Place cherries and strawberries onto a dehydrator tray (fruit should fill one tray) and dry at 108 degrees for about eight hours.
2. Refrigerate until ready to use.
3. To prep for pie, reconstitute by covering them in warm water for about ten minutes.
4. Drain and squeeze gently.

To Make the Raspberry Mousse:

1. Blend until creamy.
2. Remove 2/3 of mix and set aside.

To Make the Cacao Mousse:

1. Blend until creamy, and thin with water if needed.

To Assemble:

1. Place a thin layer of raspberry mousse on top of the crust, followed by a thin layer of chocolate mousse.
2. Thoroughly strain the cherries and strawberries, and add them.
3. Top with chocolate mousse, then with remaining raspberry mousse.