Vegan chocolate cheesecake

To the high speed blender add cashews and coconut milk. Blend until very smooth

While cashews are blending, melt coconut butter and chocolate chunks together and let it cool down a bit

While molten chocolate is cooling down in a food processor crush cookies and nuts until fine (but not powder). Melt some coconut butter and add to the cookie and nuts mixture.

Put this mixture into the deep round baking form and press to the bottom using a glass to form a crust. Bake it for 5 minutes on 150 degrees Celsius

Back to the cashews. Run the blender with the cashew cream and slowly pour in the melted chocolate followed by sugar syrup and lemon juice

Add some tapioca starch and run the blender until smooth

Add agar agar powder and pulse until well combined (make sure not to run the blender constantly to avoid excessive heating of the razors, we dont wont to activate agar agar and tapioca starch to early)

Put a saucepan on a medium heat, pour your chocolate cheesecake mixture into the pan and constantly stirring (it could take 5 to 10 minutes) wait until the agar and tapioca starch will help the mass significantly thicken

Transfer this mass onto your crust, help yourself with an offset spatula to form a nice cheesecake layer

Finally, let it cool down completely in the fridge