Dark Sun Cheesecake

1. Line a 20 cm cake tin with parchment paper. In the food processor mix the nuts on the s blade until fine breadcrumb size meal is seen. Chop the dates up small and add those and the rest of the ingredients into the processor for another few minutes and a dough forms, be careful not to over-process this into nut butter.

2. Press the ingredients into the tin form to make an even base. Pop in the freezer to firm up.

1. Make sure the cashews are washed and drained and place in a clean food processor. Pulse and add the maple syrup, milk, cacao and salt for 2 minutes.

2. Add in the ginger and rehydrated mango with the melted cacao butter. A process on a high setting until smooth and creamy.

3. Take the base out of the freezer and with a spatular pour on the cashew filling and smooth over. Pop it back in the freezer overnight to firm up well.

1. In a pan on a low flame add all the ingratiate and mix with a sauce whisk until smooth.

2. Once the cheesecake has firmed up and the glaze is still warm and liquid, use a spoon and make a swirl in a circle onto of the cheesecake.

1. Zest the orange and grate the ginger and place it on the cake after you have made the chocolate glaze.