This silky smooth chocolate cheesecake is pure decadence! No one would ever guess that it is raw, vegan, and loaded with nutrients! It's melt-in-your-mouth delicious!

CRUST:

Almond pulp from almond milk (see filling instructions below)
1 Tbsp cacao powder
2 Tbsp agave nectar
Pinch Kalahari salt
1/2 Tbsp vanilla powder
1/2 cup coconut oil/butter

Blend all ingredients in a food processor until mixed well.  Press into a 9-inch spring form pan and put in the refrigerator for one hour.

FILLING: 

3 cups cashews, soaked 4 hours
2 cups almond milk
2 cups cacao powder
1 cup agave nectar
1/4 tsp Kalahari salt
1 Tbsp vanilla powder
1 cup coconut oil/butter (melted)

Blend the first six filling ingredients in a high speed blender.  Then add melted coconut oil and blend. Add to pre-cooled crust.  Decorate top with cacao powder, goji berries, and golden berries. Refrigerate until set for serving.  

Recipe by Kevin Coria