Soak your cashews in water for 36 hours in advance.

To prepare the crust, add the ingredients to your food processor and pulse at 30 second intervals for 1-2 minutes until well blended but still slightly mealy (this will give your crust a nice crunch)

Press into a lined spring form pan, cover with parchment paper and weigh down with nuts or beans.

Place in the fridge to set while you work on the filling.

To make the filling: Drain the water from your cashews and add them to the food processor together with all your other ingredients.

Pulse for 2-3 minutes until smooth (scrape down the sides of the bowl if necessary).

Remove your crust from the fridge, pour the filling into the pan so it evenly covers the crust and set aside.

For the chocolate drizzle, in a saucepan heat 2-3 tablespoons coconut cream (ignore the clear liquid. just take the creamy party) on the stove and remove from the heat. Add chocolate chips, starting with 2 tablespoons, and stir to help them melt. Add maple syrup to sweeten to taste. Stir as it thickens. 

Once the chocolate mixture has cooled for a minute, take a spoon and drizzle the chocolate around your cake (I attempted circles but you can do it as you wish).

To create the webbed look, take a fork and gently drag it outwards from the center along the surface of the cake.

Let sit in the freezer for 1 hour to set and then move to the fridge.