Chocolate mint cheesecake

For 10 portions

For the pie crust
200 g dates
40 g coconut oil
50 g almonds
100 g walnuts
2 tbsp. peanut butter

For the cheesecake filling
2 tbsp. So Vegan So Fine white coconut spread
350 g cashew nuts
300 ml coconut milk
40 ml coconut oil, melted
3 tbsp. maple syrup
4 tbsp. Créme de menthe

Fresh mint
Edible flowers

Let the cashew nuts soak for a minimum of 8 hours in cold water. For the pie crust, mix the dates, almonds and walnuts in a food processor until coarse. Heat the coconut oil on a low fire and pour the mixture into a bowl along with the peanut butter and mix until it becomes smooth. Spread evenly over the bottom and press with a spoon. Cover the cheesecake with foil and put it in the fridge. Drain the cashew nuts and mash them up along with the other ingredients, including the melted coconut oil. Spread the mixture evenly over the pie crust. Cover it with foil and let it solidify in the fridge for a minimum of two hours. Top the cheesecake off with blackberries, blue berries, edible flowers and fresh mint.