In a medium bowl mix the flour, coconut blossom nectar and coconut oil until you have a dough. If the mixture is hard to come together use a little water to bring it together into a dough. Press the dough firmly and evenly into the bottom of a loose-based flan or cake tin (diameter 20cm). Set to one side.
In a food processor or blender, combine all the cheesecake ingredients (apart from coconut milk) and process until smooth. Add the coconut milk and process for another 30 seconds.
Pour the mixture into the tin and bake in the oven for 15 minutes at 180°c. Then reduce the temperature to 120°c and bake for further 45 minutes.
Remove from the oven and allow to cool in the tin. Refrigerate until thoroughly chilled and firm for around 2 hours.
To make the chocolate 'icing' first grind the sunflower seeds in a coffee grinder or small blender. If your blender cannot cope with a small amount then blend them with the Medjool Dates and the Coconut Cream. Set these to one side.
Melt the Cacao Butter Buttons and Cacao Liquor Buttons in a heat-proof bowl set inside a saucepan of boiling water. You do not need to heat on the hob. Ensure no water comes into contact with the melting mixture.
As the buttons melt stir in the the date, sunflower and coconut cream paste. Add a pinch of salt.
Using a palette knife or large spreading knife cover the top of the cheesecake. The mixture should have the consistency of butter-cream icing.
Decorate the top with crumbled pieces of Freeze-Dried Cherry and dust with Cherry powder. Finally, roughly crush the 30-50g of the Pistachio Kernels and sprinkle in a circle in the middle.
Serve a slice on its own or with a vanilla-based sauce, eg. Dairy-free Yoghurt, Custard or Ice-cream.
This cheesecake stores well in the fridge for several days.
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