Raw Chocolate Cheesecake

Crust 

1 cup Almond meal 

¼ cup  raw cocoa powder or  Carob

3 Tablespoons Agave syrup 

1 teaspoon vanilla extract

1 pinch sea salt

Filling 

2 cups raw cashews, soaked (2Hrs) and rinsed 

¼ cup hazelnut butter (peanut butter works too) 

½ cup coconut oil, melted 

½ cup Agave syrup 

½ cup cocoa powder or carob 

½ cup water 

2 teaspoons salt 

Chocolate Sauce 

⅓ cup coconut oil, melted 

1 teaspoon vanilla 

¼  cup agave syrup 

¼ cup cocoa powder or carob

1- Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling. 

2 -In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined. 

3-Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for a large cheesecake). 

4- Once frozen, remove the cheesecake from the pan. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few good whacks against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake. 

5-Place the cheesecakes in the refrigerator and make the chocolate sauce.