Raw salted caramel cheesecake

Ingredients & Method:

100g almonds
200g walnuts
100g pitted date
2 tbsp. Coconut oil
1 tsp. Vanilla essence
Whizz all ingredients together in a blender and press firmly down into a lined cake tin (preferably one with a removable base)
Middle layer:
200g dates
150g cashew/almond butter
100ml water
5 tbsp. coconut oil
½ tsp. salt
Again, whizz all the ingredients together (10-15mins until as smooth as you can) and layer on top of your base – refrigerate for 30mins
Chocolate Layer:
2 tbsp. coconut oil (melted)
½ cup cacao Powder
½ cup maple syrup
Stir together until creamy and silky – layer on top of middle layer and refrigerate for a further 30 mins
Gentle remove from cake tin and enjoy!