Directions:
Place the dates into a measuring cup with ½ cup of filtered water. Soak the dates for 30 minutes. Place the dates and the water into a Vitamix and blend until creamy smooth. Place the almonds into a Breville food processor and pulse them into small pieces. Add the date paste to the almonds in the Breville. Add the coconut milk, salt, maple syrup, ginger, and the coconut oil. Pulse until evenly mixed without breaking the almonds down. Take a 3 X 7 tart pan with a removable bottom and coat the inside with coconut oil. Take ¾ cup of crust and place it into the middle of the tart pan. Take a flat round food press and press the crust evenly onto the bottom of the pan. Cover the pan with foil and set it aside in the refrigerator while making the filling. Roll the remaining crust into little bite sized cookies and place them into an airtight container. Place the container into the refrigerator. These little cookies will last 3 to 5 days.

Coconut Ginger Filling Ingredients:
1 cup fresh Thai Young coconut meat
1 ½ cups fresh coconut milk
¼ tsp. pink Himalayan salt
2 tbsp. grated ginger (mandolin grater)
¼ tsp. lemon juice
1 cup melted coconut oil
2 tbsp. organic non GMO lecithin powder

Directions:
Place the coconut meat, coconut milk, salt, ginger, lemon juice, and maple syrup into a Vitamix. Blend until creamy smooth. Test the mixture with your fingers to make sure there is no grittiness. Turn it on low and add in the coconut oil. Turn the blender on medium to high setting. When it is completely mixed in evenly, add in the lecithin powder. Make sure that you grind the lecithin granules to powder in a dry container before adding it into the mixture in the Vitamix. Pour the filling into a measuring cup and set it aside on the counter.

Coconut Orange Filling Ingredients:
1 cup fresh Thai young coconut meat
½ cup fresh squeezed orange juice
¼ tsp Himalayan salt
2 tbsp. maple syrup
1 tsp. organic turmeric powder
1 cup organic melted coconut oil
2 tbsp. organic non GMO lecithin granules

Directions:
Place the coconut meat, orange juice, salt, maple syrup, and turmeric into a Vitamix. Blend until creamy smooth. Test it with your finger for grittiness. Make sure it is smooth. Turn the Vitamix on low and pour in the coconut oil. Turn the Vitamix on medium to high and blend evenly using the tamper. Grind the lecithin granules into powder using the Vitamix dry container. Add the lecithin to the Vitamix and blend in evenly. Do not over blend. Pour the mixture into a measuring cup. Mix the coconut filling again by hand. Remove the pan from the refrigerator. Take a Mercer M35601 spatula. Pour a layer of Orange Coconut filling into the bottom of the pan. It should be ¼” thick. Take the spatula and make sure that the layer is completely flat and evenly spread out. Pour a second layer of coconut ginger filling into the middle of the first layer. Do not cover the whole pan. Use the spatula to swirl the second layer into the first layer. Repeat the procedure until you fill the pan to the top with swirled filling. Tap the pan on the counter to remove all of the air bubbles. Refer to the video if needed. Cover the pan and place it into the refrigerator overnight. Pour the remaining filling into an airtight container and place that into the refrigerator overnight.

Assembly Ingredients:​
Blanched sliced almonds
Mint leaves
Icing comb
Pastry bag
Wilton 1M tip
Cake spatula
Angled spatula
Decorative plate

Directions:
Place the coconut orange filling into the pastry bag. Let it set on the counter for 15 minutes until it reaches room temperature. Remove the cake pan from the refrigerator. Gently open it up. If it cracks, stop, and loosen it up from the side of the pan with a thin knife. Remove the side of the pan. Run the cake spatula under the cake to remove it from the bottom of the pan. Place it on a decorative plate. Make sure the decorative plate is flat. Otherwise you will have to place the cake on the chopping block to decorate the side. Take the icing comb and push it into the side of the cake gently to form a pattern. Refer to the video. Go all the way around the side of the cake. Smooth out the top of the cake if you need to with an angled spatula. Take the pastry bag and make a floret on the top edge of the cake. Decorate the floret with the sliced almonds to make a 3 dimensional flower. Refer to the video. Repeat the procedure until there are flowers all the way around the top edge of the cheesecake. Take a mint floret and place it in between two of the flowers. Keep going all the way around the top of the cake. Refer to the video.

Will last 3 to 5 days in the refrigerator. Individually wrap each slice to store in the freezer. It will last up to 1 month in the freezer.