DOUBLE CHOCOLATE HALLOWEEN "CHEESECAKE"

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

BASE

1. Add all the ingredients except for the dates to your food processor or high speed blender and process for about 30 seconds or until they turn into a fine meal.
2. With the motor running, add the pitted dates one by one until they're perfectly combined and the meal turns sticky.
3. Line a cheesecake pan (we used a round 25 cm springform pan) with with parchment paper.
4. Evenly scatter the mixture into the pan and press it down firmly.
5. Set aside.

WHITE CHOCOLATE LAYER

1. Rinse and drain the soaked cashews.
2. Add them to the food processor/blender and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl. Process until the cashews turn into a smooth paste.
3. Add the rest of the ingredients (except for the cacao butter) and process for 30 seconds.
4. With the motor running on a medium setting, pour in the melted cacao butter.
5. Process at the highest speed for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely silky.
6. Reserve ¼ cup of the mixture in a piping bag or syringe.
7. Pour the remaining cream into the pan.
8. Gently shake the pan a little to even out the surface and remove any air bubbles that might be trapped in the layer.
9. Place the pan in the freezer for 30 minutes, so the layer will settle.

CHARCOAL CHOCOLATE LAYER

1. Rinse and drain the soaked cashews.
2. Add them to the food processor/blender and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl. Process until the cashews turn into a smooth paste.
3. Add the rest of the ingredients (except for the coconut oil) and process for 30 seconds.
4. With the motor running on a medium setting, pour in the melted coconut oil.
5. Process at the highest speed for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely silky.
6. Remove the pan from the freezer, and pour the charcoal cream into the pan.
7. Again, gently shake the pan a little to even out the surface and remove any air bubbles that might be trapped in the layer.
8. Starting from the center, draw a 'bullseye' in the charcoal layer with the white chocolate cream in the piping bag or syringe.
9. Insert a skewer in the center of the bullseye and pull it outwards in a straight line. Remove the skewer and wipe it clean with a napkin.
10. Repeat until you've drawn a full spider web on the surface of your "cheesecake".
11. Place it in the freezer for at least 8 hours so it sets completely.

Remove from the freezer and allow to thaw for 30 minutes before slicing. Best kept in the freezer for up to 8 weeks but can also be stored in the fridge for up to 3 days.