Raw Cherry Cheesecake

Ingredients
Base
1 cup raw cashews, soaked and drained
7 pitted dates
2 tbsp cocoa powder
2 tbsp maple syrup
1 tbsp coconut oil
1/4 cup dried cranberries

Cherry Filling
1 1/2 cups raw cashews, soaked and drained
1 1/4 cups fresh, pitted cherries
7 tbsp maple syrup
7 tbsp coconut oil
4 tbsp lemon juice
1/2 tsp vanilla essence paste
dash of salt
3/4 cup cherries - extra

Chocolate Topping
1/3 of the cherry filling
5 tbsp rice malt syrup
2 tbsp cocoa powder
2 tbsp coconut oil, liquefied
1/4 tsp vanilla bean extract
1/4 tsp almond extract
1/8 tsp salt

Method
Base
1. Place all the ingredients in a food processor and blend until it becomes a sticky crumble.
Press into the base of a 6-inch springform tin. (hint - if you turn the base upside down it's much easier to get the cake off the base when serving). Place in the freezer.

Cherry Filling
2. Place all the ingredients (EXCEPT the extra cherries) in a food processor and blend until smooth and creamy.
3. Put 3 tbsps aside for swirls on the topping and 1/3 aside for the chocolate layer.
4. Place in freezer while making the chocolate layer.

Chocolate Topping
5. Place all the ingredients, including the saved 1/3 cherry filling, in a food processor and blend until smooth and creamy.
6. When the cherry layer is set, cut the extra 3/4 cup cherries in half, discarding the pips, and place over the base of the cherry layer, cut side down.
7. Carefully spoon over the chocolate filling and tap the base on your bench, so it's smooth.
8. To make the swirls, drip the saved 3 tbsps cherry mixture over the top and then with a fork, gently make a swirl pattern.
9. Freeze for at least 3 hours before serving. This cake can be kept in the freezer until needed. It will need to be defrosted to serve.