Start with soaking cashews and placing coconut milk in a fridge for a few hours. If you are short on time, cover cashews with boiling water and let sit for 1 hour.

Place coconut milk in the fridge. Coconut fat will separate from water.

Make crust by adding walnuts, dates and raw cacao to a food processor or high-speed blender. Blend/pulse a few times until small bits remain, with a sticky texture.

Spread the mixture evenly into the pan and press it.

Take out coconut milk can from the fridge. Take just the fat, place in a food processor.

Place soaked cashew nuts, frozen cherries, coconut oil and coconut fat in the food processor(high-speed blender) and process to obtain a smooth cream.

Taste and add agave syrup for more sweetness.

Pour the mixture on top of the crust and spread evenly.

Place ½ cup frozen cherries and 1 tbsp agave syrup in the food processor, mix until smooth.

Spoon the mixture into the pan on the top of the cake.

Use a fork to make swirls.

Place the cake into the freezer to firm.

Melt the chocolate with 1 tsp coconut oil, pour it carefully over, and decorate the cake.

Topp with cacao nibs and more cherries.

Serve and enjoy.