Raw chocolate and salted caramel cheesecake with vanilla cream.

Cake base - 

(For a 26" cake tin which will give 16 slices)
2 cups almonds soaked overnight drained and rinsed
1 cup dessicated coconut
Handful seeds soaked overnight
1 cup dates, soaked for half an our before
pinch of salt

Blend down to a dough like texture and press into the cake tin which has been greased with coconut oil.

Chocolate layer - 
4 ripe avocados
2 packs coconut cream 
cacao powder (add until really chocolatey!) 
Maca powder (2 heaped tablespoons)
coconut sugar, around 150g but I always add to taste
pinch of pink salt
2 tablespoons coconut oil

Blend all until smooth and top the base, set in fridge.

caramel layer - 
2 handfuls dates (soaked in warm water for 15mins before)
2 tablespoons coconut oil
half teaspoon pink salt

take the dates from the water and blend with the other ingredients until smooth adding back in some of the soak water to give a creamy consistency.

Vanilla cream - 
Half cup cashew nuts soaked for 1 hour and drained
seeds from 1 vanilla pod
tablespoon of raw honey
water to the right consistency
pinch of pink salt

Blend until really smooth and creamy adding water bit by bit.

Raw courgetti spaghetti with red and green pesto and macadamia parmesan

Spaghetti - 
Take a cougette and spiralize if you have the device. If not use a vegetable peeler to create ribbons like thick tagliatelle. pour on a little olive oil and a sprinkle of salt and massage briefly to soften.

Red pesto - 
Drained sundried tomatoes, half a jar should serve 4 if doing both red and green pesto's. Blend with half a teaspoon of mixed dried italian herbs such as oregano, thyme and basil, a handful of cashews and 2 tablespoons of oliveoil. Take it to a fairly smooth consistency.

Green pesto - 
Whole 'bush' of basil, handful of cashews or pinenuts, half a bag of wild rocket or other preferred green such as spinach, watercress or wild garlic. Blend with half a clove of garlic, juice of half a lemon, good sprinkle of salt, tablespoon of nutritional yeast and olive oil. 

Macadamia paramesan - 
Blitz macadamia nuts (60g) with 2 tablespoons of nutritional yeast and half a teaspoon of pink or other good salt, take to a fine dust close to paramesan texture.