S'more Lovin'

Last year for my birthday I spent the day creating The Divine Decedent Raw Chocolate Peanut Butter Cake. It was fun and amazing and eventually became my most requested recipe. For the past few months I've had another exciting raw cheezecake creation on my mind.
Last week for my birthday I made the magic happen and created The S'more Lovin' Raw Cheezecake. It is decedent and delicious and I was thrilled with the graham cracker that I made along with it. I have many thrilling ideas for other creations with them for later. For today, I present to you (drum roll):

S'more Lovin' Raw Cheezecake

Step 1: Graham Cracker Crust and Topping Crackers
-1 3/4 Cup Coconut Flour (Coconut Secret Brand or process your own by grinding raw dried flakes)
-1 3/4 Cup Oat Groats that have been soaked, sprouted, dried and milled into flour
-1/4 Cup Water
-1 Tablespoon Coconut Nectar (may substitute raw honey or maple)
-1 Tablespoon Pure Vanilla Extract
-1 teaspoon Cinnamon
-Pinch Sea Salt

Combine all ingredients in a large bowl and mix well. You should have a soft dough.
Cover the bottom of you springform pan with the dough pushing up the sides a bit. Save about 2/3 of the dough for topping crackers. Spread the remaining dough out the teleflex sheet of your dehydrator into a rectangle. Put both the pan and the dehydrator tray into the dehydrator set at 115 degrees. The crust should dehydrate for at least 6 hours. Less for a softer crust longer if you'd like it to be crisp. After 4 hours remove the crackers and score them into squares and prick with a fork to make marks like the original grahams. Flip your crackers after 4 more hours and dehydrate 4 or more hours until crisp.

Step 2: Chocolate Cheezecake Layer
-2 Cups Cashews (soaked at least 3 hours and rinsed)
-1/3 Cup Raw Cacao
-1/2 Cup Coconut Nectar
-1/4 teaspoon Sea Salt
-1/2 teaspoon Pure Vanilla Extract
-1/2 Cup Water
-3/4 Cup Coconut Oil (melted)

Blend the first six ingredients in a high speed blender until smooth. Slowly add in the coconut oil while blending. Pour onto the graham cracker crust and freeze until set at least one hour.

Step 3: Marshmallow Layer
-Meat of 2 Young Coconuts (about 1 1/4 cups)
-1 Cup Cashews (soaked at least 3 hours and rinsed)
-2 Tablespoons Coconut Nectar
-1/8 teaspoon Sea Salt
-1/2 teaspoon Pure Vanilla Extract
-1/2 teaspoon Maca Powder
-1/2 teaspoon Mesquite Powder
-1 teaspoon Lucuma Powder
(Maca, mesquite, and lucuma powder are superfoods, here they help to give the creamy, caramel flavor of a toasted marshmallow. However, any or all of them may be omitted if you do not have them on hand)
-1/2 Cup Fresh Young Coconut Water
-1/2 Cup Coconut Oil (melted)

Blend all ingredients in a high speed blender until very smooth. Pour the marshmallow on top of the set chocolate layer. Place in the freezer to set overnight or at least 5 hours.

Step 4: Fudge Sauce Topping
-7 Dates (soaked and pitted)
-1/4 Cup Cacao Butter (melted)
-1/2 Cup Cacao
-2 Tablespoons Coconut Oil
-1/4 Cup Water

Blend all ingredients well in a high speed blender. Pour into a squeeze bottle or decorator bag. Drizzle around the top and edges of your set cake.

Use the finished topping graham crackers to decorate the top of your cake.
Start the Bon Fire and Enjoy!