Step 1

Cover the cashew with cold water and cling film. Leave to soak overnight or cover with water and cling film and microwave on high for 10 minutes or place in the steam oven for 10 minutes. Drain well.

Step 2

Using the food processor, combine all the base ingredients until dough like consistency with visible chunks of nut. Set aside.

Step 3

In a high-speed blender or food processor, combine all topping ingredients (except chocolate chips) and blend until completely smooth and creamy.

Step 4

Grease and line a 22 x 22 cm (9 x 9 inch) square baking tin with parchment paper. Press the base mixture firmly and evenly into the pan. Spread the cheesecake topping evenly over the base.

Step 5

Sprinkle the chocolate chips on top. Cover with plastic wrap and freeze overnight.

Step 6

Remove from the freezer about 15 minutes before serving. Cut into small squares and enjoy frozen or slightly thawed for a melt-in-your-mouth texture.