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.