1-Start by combining the crust ingredients in a blender: 1/3 cup dates, 2 tablespoons cocoa powder, 1/2 cup hazelnuts, and 3/4 cup almond flour. Pulse until the mixture clumps together, then add 1-3 teaspoons of water as needed to form a dough. Press this into 12 muffin cups or an 8-inch pan and pop it in the freezer while you work on the rest.

2-Next, soak your 2 cups of raw cashews overnight or for 1-2 hours in hot water, then drain them well. Blend the cashews with 1/2 cup melted coconut oil, 1/4 cup lemon juice, 1/2 cup coconut cream, half of the maple syrup (that’s 1/4 cup or 59 ml), and 1 teaspoon vanilla extract until it’s super smooth. For the ombre layers, remove one-third of this batter to a bowl for the white layer.

3-Creating the Ombre Effect: To the remaining batter, add 1 tablespoon maple syrup, 1 tablespoon cocoa powder, and 2 tablespoons vegan hazelnut spread, then blend until it’s a light brown color. Scoop out half of that for your next layer, and to what’s left, add 3 tablespoons cocoa powder and the remaining 1/4 cup vegan hazelnut spread to make it dark brown. Layer them over the crust: white, then light brown, then dark brown, freezing for 10 minutes between layers if needed.

4-Once assembled, freeze the cheesecakes for at least 8 hours. For the ganache, heat 1/3 cup coconut cream until almost boiling, pour it over 1/3 cup chocolate chips, and whisk until smooth. Let it cool, then spread it on top.