Vegan Mint & Chocolate "Cheesecake" - Cocoon Cooks

Ingredients

• 350 g medjoul dates, pitted
• 150 g raw almonds
• 130 g sunflower seeds
• 20 g raw cacao powder
• 1 pinch of fine himalayan salt
• 400 g raw cashews, soaked overnight (or for a minimum of 4 hours)
• 250 ml coconut milk (from a tin)
• 180 ml rice malt syrup
• 125 ml coconut oil, melted
• 25 g fresh spinach leaves
• 2 tsp peppermint extract
• 125 ml melted coconut oil, room temperature
• 30 g raw cacao powder
• 60 ml maple syrup