Grind all base ingredients in a food processor until crumbly. Press in to a 9″ spring form pan, or 2 smaller pans for a similar size slice to the one pictured.
For the filling, blend the cashews, water and probiotics in a highspeed blender until smooth.
Transfer to a bowl or container that you can cover, then sit it in a warm place overnight or fir up to 16 hours. You’ll know it’s cultured enough when you run a spoon through it and see tiny bubbles. It should also have a slightly sour taste.
Once you’re happy with it, transfer to a food processor, along with the lemon juice, xylitol, vanilla powder, match powder, salt and coconut oil. Make sure the coconut oil is warm when you add it and that the cashew mixture itself isn’t cold (it hasn’t just come out of the fridge). This is because we don’t wan’t the coconut oil to firm up and seize the whole mixture, which makes the next step very tricky.
Pour your filling on top of the base in the spring-form pans, then place into the fridge overnight to set. If your cheesecake is still a little softer than you’d like it to be, place the whole thing in the freezer for a couple of hours and remove 20 minutes before slicing.
For the Cacao soil, grind cashews and walnuts into a flour in the food processor first, then add the remaining ingredients and process again until the dates are completely broken down.
For the mango jam, blend mango in a high-speed blender, using as much of the soak water as you need, to get the consistency you want.