To Make Base
Line a cake tin with grease proof paper.
I prefer to use a push up cake tin.
In a food processor/blender, add in the hazelnuts, de-stoned/pitted dates, cacao powder, melted dark chocolate, coconut oil and salt.
Whizz up on high until like breadcrumbs.
Firmly press the mixture into your lined cake tin and place into the freezer.
To Make Cheescake
Drain the water from the soaked cashew nuts, and place them into a food processor/blender, along with the vanilla extract, mint flavouring, melted coconut oil, fresh spinach and maple syrup.
Whizz up on high for around 5-8 minutes until smooth.
Once smooth, fold in the mint chocolate (optional)
Pour the creamy mint layer onto the base, level then pop back into the freezer to set.
This will take around 2-4 hours. You can leave it overnight.
Once fully set, decorate with melted chocolate.
I garnished my cheesecake with some fresh mint leaves, unsweetened desiccated coconut and some yummy Nakd mint nibbles.
To serve, defrost the cheesecake for around an hour until thoroughly defrosted.
Slice and enjoy!