For the cookie dough base: melt the coconut oil on a very low heat. Once it’s melted add the maple syrup, salt and oat flour and mix. Mix in your chopped chocolate and put your dough into a tin. Press it down until you have an even and flat surface. Keep it in your freezer while you make the cheesecake.

For the chocolate cheesecake: put your cacao butter and coconut oil in a pan and melt them on a very low heat.

Add the soaked cashews into your food processor and mix until it forms a paste, make sure to scrape down the sides every now and then. Add the maple syrup and mix until everything’s smooth.

Pour in your melted cacao butter and coconut oil and let it all incorporate. Add the cacao powder and make sure everything combines.

Pour your chocolate cheesecake on top of the cookie dough base and smooth it out. Put it in the freezer for 30 minutes while you make your caramel top layer.

For the caramel cheesecake layer: mix the cashews into a paste, add the maple syrup and mix again. Pour in the cacao butter, coconut oil and vanilla powder and mix until you have a smooth paste. Put your paste in the tin and spread it out on top of the chocolate layer.

Date caramel: blend together the dates and maple syrup and dollop it on top of the vanilla layer, use a knife and stir it through to caramel so make a pattern on top of the cake. Put the cake back in the freezer and leave it for 2 hours to set completely, then it’s ready to be enjoyed!