Raw Candy Bar Cheesecake

1/8 teaspoon sea salt
2/3 cup soft medjool dates, pitted and choppedCaramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp raw pecan butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water as needed

Filling:

2 cups young coconut meat*
2 cups raw peanuts, soaked for at least 4 hours and drained

1/2 cup coconut water

1/2 cup raw coconut nectar or your choice of raw liquid sweetener

1/2 teaspoon sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)1/3 cup raw cacao powder

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut, flaxseed and sea salt in a food processor until it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the caramel, combine all ingredients except water and coconut in a food processor and process until smooth (adding the water only if the mixture is too thick).
To make the filling, in a food processor combine coconut, peanuts, coconut water, coconut nectar, sea salt vanilla, and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add the cacao power.  Blend until smooth then remove from the processor and set aside.

To assemble cheesecake, scatter about 1/2 the cut up candy over the crust, then pour the chocolate filling over it.  Drop some of the caramel over that by the Tbsp, then tap the cake on the counter to level it and swirl the caramel with a knife.  Pour the plain filling over that, then drop the caramel by the tspful over it (you might have extra caramel for another use), tap on the counter to level and swirl with a knife.  Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.  Once unmolded, garnish the top with the rest of the cut up candy and serve! Store cake in the fridge.