• Using a pastry brush, brush some melted coconut oil all over a 9-inch square pan and place a piece of parchment paper at the bottom. This makes it easier to unmold the bar.
• In a food processor, with the S-blade attachment, add all the almonds and coconut. Process on high speed until it forms a coarse mixture - about 1 minute.
• Stir in the rest of the ingredients: soft pitted dates, unsweetened cocoa powder, salt, coconut oil, and vanilla.
• Process again until it forms a sticky dough that you can easily press into the pan to make a raw biscuit base. If it is too dry (this can happen if you used dry dates), add 1 tablespoon of water, process for 20 seconds until the batter is sticky.
• Transfer the mixture onto the prepared pan and press firmly with your fingers to evenly cover the bottom of the pan.
• Place in the fridge while you make the filling.

Chocolate cheesecake filling

• Add all the cheesecake layer ingredients into a high-speed blender starting with soaked, drained almonds, unsweetened almond milk, melted coconut oil, maple syrup, salt, and unsweetened cocoa powder.
• Blend on high speed until it forms a creamy, thick chocolate batter with no lump.
• Pour the chocolate filling onto the prepared crust.
• Slightly tap the pan on the bench to remove any air bubbles.
• Freeze 30 minutes until the filling is set or place in the fridge overnight, making sure you cover the top of the pan with a silicone lid to prevent it from drying.
• Cut into 16 slices and serve with a dollop of coconut yogurt and melted dark chocolate pieces (most 70% dark chocolate bars are vegan).