It is dairy free, gluten free, egg free, grain free, refined sugar free and vegan friendly!
The cake has a slight banana taste to it, if you're not a fan of banana's omit them and add another cup of cashews (preferably soaked) and increase the coconut oil to 1/2 cup.
For best results, use a spring form pan. You can line it if you like.
1 cup walnuts
1/2 cup hazelnuts
1/2 cup macadamia nuts (or almonds)
1 cup dates
1 tablespoon cacao
big pinch of sea salt flakes
Process all ingredients in food processor until ingredients stick together when pressed.
Put into spring form pan, pressing down to make a firm base layer, going up the side of the pan slightly. Put in freezer to set while making the cheesecake.
1/4 cup coconut oil, melted
1 cup cashews
1 cup macadamia nuts
1/4 cup rice malt syrup
1 teaspoon vanilla
1/3 cup cacao
1/2 cup coconut cream
Blend all ingredients in food processor until smooth. Pour on top of base, and put in freezer to set for 1-2 hours.
1 cup medjool dates, soaked (discard water before use)
1 teaspoon mesquite powder (optional)
1 tablespoon almond butter
2 tablespoons coconut cream
Blend all ingredients until smooth. Pour on top of cheese cake, smooth out top. Return to freezer to set for 4 hours, or overnight.
Cut with a hot knife while still frozen. Allow to soften a little before eating...if you can wait.
Top with raw cacao nibs. Nom nom nom.