Instructions

For the cashew cheese –

1. To make the cashew cheese, place the cashew nuts in a bowl and cover with cold water.
2. Soak overnight (for at least 12-14 hours).

For the base (Day 2) –

1. To make the base, preheat the oven to 350 F (175 C).
2. Finely chop the walnuts into small pieces and add to a bowl with the almond flour, erythritol, stevia, and cacao powder. Stir the vanilla extract into the melted coconut oil, then pour into the flour mixture. Mix to combine well.
3. Line a greased medium-size, round springform cake tin (7-in / 18cm in diameter) with parchment paper. Press the crust mix into the bottom of the tin and press down with clean hands, compacting the mixture down in all the corners until level and firm. Bake in the oven for 10 minutes, then remove the tin from the oven and set aside to cool completely.  (Do not remove the baked base from the tin.).

For the filling (Day 2) –

1. Drain the cashew nuts (which would have softened and swollen) and place into a food processor or blender along with the water, lemon juice, vanilla extract, and almond milk – and food process well until smooth. Scrape the sides of the food processor or blender regularly and do not stop until the mixture is completely smooth. Add the salt, sweetener, and cacao powder and blend until combined.
2. In the meantime, place the chocolate pieces in a pan on the stove top and melt completely. Add the melted chocolate into the food processor as well and blend until well incorporated. Spoon the mixture immediately on top of the baked, cooled base. Place in the fridge until completely set.
3. Remove from the fridge about 30 minutes before serving: simply lift the cheesecake out of the springform tin and peel away the parchment from the outside.
4. Decorate with chocolate drizzle and coconut frosting (see methods below) and garnish with mint leaves if you are feeling fancy.

To make the coconut frosting

1. Open a can of full-fat coconut milk that has been left in the fridge for several hours, and scoop off the thick layer of solidified coconut cream that has settled on the surface.
2. Place the coconut cream into a bowl and add 1/2 teaspoon vanilla extract, 1/2 Tablespoon hot water and sweetener. Use a wooden spoon to mix well.
3. If the mixture looks like it may have curdled, place it into a pan over low heat and allow to come together again, whisking well. Remove from the heat and set aside to cool to semi-firm state.
4. Transfer the semi-set coconut cream into a piping bag fitted with a nozzle and place in the fridge to set firm up again as much as possible. Use only once it has set to a satisfying consistency.

To make the chocolate drizzle

1. Melt some 100% dark chocolate pieces in a pan over low heat. Add a very small amount of coconut oil and sweetener to taste.