How to Make Chocolate Pecan Pie Raw Cheesecake

Chocolate Pecan Pie Raw Cheesecake Recipe Source: Cook Vegan
Ingredients:
FOR THE BASE:
200g (1 1/8 cup) pitted dates
120g ( 1 ¼ cup ) pecans
1 tbsp coconut oil
1 tbsp vanilla essence ( optional)
1 tbsp raw cacao shavings/cacao nib

FOR THE FILLING:
180g (1 ¼ cup) raw cashews nuts, soaked in hot water for 1 hour
4 tbsp lemon juice
3 tbsp coconut oil melted
1 x 400ml (1 ¾ cup) tin full fat coconut milk\5 tbsp cacao powder
4 tbsp maple or agave syrup

FOR THE TOPPINGS:
Chocolate
Pecans

Procedures: 
In a blender, pulse the ingredients for the base until the mixture is fine and starts to come together

Remove mixture from the blender, and pack into moulds until it is about 10mm high. (use 800mm diameter stainles stell ring as mokds)

To make the filling, add the cashew nuts to blender and blitz until extra fine add the remaining filling ingredients and blitz until it form a thick creamy consistency.

Pour this mixtur einto the moulds and place in the freezer for a couple of hours

Meanwhile prepare your toppings. For the chocolate, simply melt the chocolate using a brain marie and allow to cool ready to drizzle over your cheese cakes.

Bring the cheesecakes out of the freezer around 20 minutes before serving, to give you time to decorate them, and to allow them to melt slightly before eating. End.