• Line a base of a 23cm springform pan with parchment paper.

Prepare the crust

• Blend all the ingredients in a food processor. Place the mixture in the base of the shape and press it down evenly.
• Keep in the fridge while you prepare the cheesecake.

Prepare the filling

• Drain the soaked cashews well and place in the blender until forming a paste.
• Add the remaining ingredients in the blender, except coconut oil, until a creamy and uniform texture is created.
• Add the coconut oil and process a little more.
• Pour the mixture over the crust, cover and freeze for about 30min.

Prepare the chocolate frosting

• Melt the cocoa butter in a low heat, for about 1 minute.
• Add the coconut sugar and stir well until the sugar dissolves.
• Add coconut milk and cocoa, stirring well for about 2 to 3 minutes, until it begins to thicken.
• Remove the cheesecake from the freezer, pour the chocolate frosting over the filling and freeze for 3 more hours.
• After that time, remove and place it in refrigerator. If you want to serve immediately, wait about 10 minutes until ready to slice.
• Enjoy!