Step 1

Put shredded coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.

Step 2

Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.

Step 3

Press into a 20cm (8 inch) flan, cheesecake or springform tin and leave in the fridge to firm a little while you prepare the filling.

Step 4

Put all ingredients into a high-speed blender in the order listed.

Step 5

Blend on low until combined, then blend on high until it reaches 42°C.

Step 6

Pour filling into the crust and leave uncovered in the fridge to set for 4 hours or overnight.

Step 7

Grate a couple of squares of your favourite raw vegan chocolate over the top of the cheesecake.

Step 8

Slice and serve.

Step 9

Store covered in the refrigerator for up to 5 days, or freeze for up to three months.