For the base
½ cup cup melted coconut oil
½ cup dates (preferably medjool), rinsed
1 cup desiccated coconut
½ cup cashew nuts
½ cup raw unsalted almonds
½ cup raw unsalted brazil nuts, sunflower seeds or hemp seeds
Blend all the ingredients in a food processor. Line the base of a round spring-form tin with baking paper and press the mixture firmly into it.
For the filling
1 cup raw shelled hemp seeds
1 cup raw unsalted cashew nuts, soaked in water overnight
1/2 cup fresh mint leaves
3 drops of mint essential oil (food grade)
1/2 cup melted coconut oil
4 tablespoons agar
Combine all the ingredients except for the agar in a vitamix or high-speed blender.
Add the agar to ½ cup boiling water, stirring until dissolved (about 5 minutes). Add to the blender.
Spread over the nut base and freeze for 2 hours.
For the topping
250g good-quality chocolate
5 tablespoons coconut cream
In a heat-proof bowl over a saucepan of gently simmering water, melt the chocolate. Take off the heat and stir in the coconut cream.
Poor this over the chilled cheesecake and decorate.
Serve with coconut yoghurt and enjoy.