Chocolate hazelnut vegan 'cheesecake'

With nuts, buckwheat, homemade choc-hazelnut spread, dates and coconut, this amazing dairy-free layer cake is set to impress.

INGREDIENTS
435g (3 cups) cashews
75g (1/2 cup) hazelnuts, roasted and skinned
60ml (1/4 cup) warm water
2 tablespoons raw cacao powder
125ml (1/2 cup) maple syrup
75g dark chocolate (85% cocoa), melted
1/4 teaspoon sea salt
350ml coconut milk
175ml melted coconut oil
2 teaspoons vanilla extract
80ml (1/3 cup) freshly brewed espresso
Roasted hazelnuts, extra, chopped, to serve
Raw cacao nibs, to serve

BASE
80g (1/2 cup) cashews, roasted
45g (1/4 cup) hazelnuts, roasted and skinned
55g (1/4 cup) raw buckwheat, roasted
35g (1/3 cup) desiccated coconut, toasted
1 tablespoon raw cacao powder
160g fresh medjool dates, pitted, chopped
1 tablespoon coconut oil
Pinch of sea salt

CACAO TOPPING
2 tablespoons raw cacao powder
2 tablespoons solidified coconut oil
2 tablespoons maple syrup
Pinch of sea salt

METHOD

1. Place 2 cups cashews in a bowl. Place remaining cashews in a separate bowl. Cover both bowls with cold water. Set aside for 4-6 hours to soak. Rinse under cold running water and drain, keeping separate.
2. Release base of a 20cm (base measurement) springform pan. Invert. Spray with oil. Line with baking paper, allowing a 4cm overhang. Secure in the pan. Grease and line side of pan with baking paper, extending 1cm above rim.
3. For the base, process roasted cashews, hazelnuts, buckwheat, coconut and cacao until finely chopped. Add dates, oil and salt. Process until well combined and sticky. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place in freezer for 30 minutes or until firm.
4. Use a high-speed blender to blend the hazelnuts, water, cacao and 100ml maple syrup, scraping down the side occasionally, until smooth. Add chocolate and salt. Blend until smooth. Add 2 cups soaked cashews, 270ml coconut milk, 125ml coconut oil and 1 teaspoon vanilla. Blend until very smooth. Transfer to a bowl. Clean the blender.
5. For the coffee layer, use the blender to blend the espresso and remaining soaked cashews, 80ml coconut milk, 50ml coconut oil, 25ml maple syrup and vanilla, scraping down the side occasionally, until very smooth. Transfer to a separate bowl.
6. Pour one-third of the chocolate mixture into the prepared pan. Gently tap on bench to smooth the surface. Place in the freezer for 1 hour or until firm. Pour half the coffee mixture into the prepared pan. Gently tap on the bench to smooth the surface. Repeat, in 3 more layers, with remaining chocolate mixture and coffee mixture, freezing for 1 hour between layers and finishing with chocolate mixture. Place in the freezer for 8 hours or overnight to set.
7. Before serving, transfer cake to the fridge for 1 hour to soften slightly.
8. For the cacao topping, place all the ingredients in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring, until melted and smooth. Remove from the heat. Set aside for 2 minutes.
9. Remove the cake from tin. Working quickly, drizzle cacao topping over the top of the cake, allowing it to drip down the sides. Decorate with extra hazelnuts and cacao nibs. Stand for 10 minutes to set.

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