Raw Chocolate and coconut double layer “cheesecake” with a chocolate brownie base

• 1 cup of pecan nuts
• 1/2 cup of ground almonds
• 1 cup of pitted dates
• 1/3 cup raw cacao powder
• 2 tbs coconut oil 
• 2 tbs maple syrup

Chocolate layer 

• 1 1/2 cups soaked cashews ( soak at least 4-6 hours or overnight ) 
• 1/2 cup of melted coconut oil 
• 1/2 cup of raw cacao powder
• 1/3 cup maple syrup 
• 1/3 cup water

Vanilla coconut layer

• 1 1/2 cups soaked cashews 
• 1/4 cup melted coconut oil 
• 1 cup full fat coconut cream ( the firm part from the top of a chilled can )
• 1 tbs vanilla bean paste 
• 1/4 cup of maple syrup

• Place pecans into a food processor and pulse until chopped fine. Then add the rest of the base ingredients and process until you have a nice even mixture that resembles a dough ball. .
• Transfer to the cake pan ( I use one with a removable bottom ) then gently push the mixture evenly around the bottom with your fingers. Leave in the fridge while you prepare your layers.
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• Add all your chocolate layer ingredients into a food processor and blend until silky smooth texture. Pour mixture on top of the brownie base layer and leave in the freezer for around 3-4 hours until firm.
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• Then repeat with the vanilla coconut ingredients. Male sure is silky smooth and pour over the chocolate layer. Freeze for another 3-4 hours and top with fresh blueberries and blackberries and some cheeky coconut snowballs.