Directions

1. Preheat the oven 350°F.
2. Soak the cashews for 1 hour in hot water, then rinse well.
3. Grease a 20cm springform cake tin and line it with baking paper.
4. Optional: roast buckwheat and peanuts for 7-10 minutes.
5. Process the walnuts and buckwheat until a crumb consistency forms then add the dates, and sea salt until well mixed. Make sure to not over process this – you’ll want to see small chunks still. Press the mixture into the tin evenly then refrigerate for 1 hour. Note: If mixture is too wet add more walnuts; add more dates if it’s too dry.
6. Blend the dates for the caramel mixture until a smooth consistency forms. Then, slowly add the hot water until smooth and set mixture aside.
7. Blend with a high powered blender all the filling ingredients, until a smooth consistency forms.
8. Remove the base from the refrigerator.  Spoon half the date mixture around the base crust then pour the filling into the tin to cover the base evenly. Next, add half the roasted peanuts and bash it a little on the counter to remove air bubbles and to let the peanuts sink. Place the tin in the freezer for 4 hours or more.
9. Melt the dark chocolate.
10. Remove the cheesecake from the freezer then top with the remaining date paste and the rest of the roasted peanuts.
11. Drizzle the chocolate over the top and put it back in the freezer for 1 hour.
12. Remove from the tin while frozen and leave it out to soften a little before serving.