Make the crust:

Preheat the oven to 350 degrees. Put the macadamia nuts and almond flour in the food processor and pulse until the nuts are ground. Add the syrup, melted coconut oil, and pinch of salt, and pulse until blended. Press the mixture onto the bottom and sides of a tart or pie pan.  I used the amazing If You Care paper cake and pie pan. I sprayed the inside of the pan lightly with cooking spray, and it came out very easily. Bake at 350 degrees for 12 minutes, until golden, then remove from the oven and cool (you can put it in the freezer to hurry it up.) Make the Cheesecake filling: Drain the soaked cashews and rinse, then drain again Place the cashews, agave nectar (or maple syrup) vanilla, salt, and lemon juice in a high-speed blender, and blend until smooth, scraping the sides when needed.  Keep the motor running and add the melted coconut oil.  Blend well. Pour the mixture into the cooled crust, and then chill for at least 2 hours in the freezer Make the Ganache:

Preheat the oven to 350 degrees.
Put the macadamia nuts and almond flour in the food processor and pulse until the nuts are ground.
Add the syrup, melted coconut oil, and pinch of salt, and pulse until blended.
Press the mixture onto the bottom and sides of a tart or pie pan.  I used the amazing If You Care paper cake and pie pan. I sprayed the inside of the pan lightly with cooking spray, and it came out very easily.
Bake at 350 degrees for 12 minutes, until golden, then remove from the oven and cool (you can put it in the freezer to hurry it up.)

Make the Cheesecake filling:

Drain the soaked cashews and rinse, then drain again
Place the cashews, agave nectar (or maple syrup) vanilla, salt, and lemon juice in a high-speed blender, and blend until smooth, scraping the sides when needed.  Keep the motor running and add the melted coconut oil.  Blend well.
Pour the mixture into the cooled crust, and then chill for at least 2 hours in the freezer

Make the Ganache:

Chop the chocolate so that the pieces are all smaller than small peas Heat the coconut milk almost to a boil, and then pour it over the chocolate Let it stand for a minute, and then blend it well so that the chocolate is smooth and shiny. Let the mixture cool for about 10 minutes, then remove the tart from the freezer and quickly pour and spread the ganache over the cheesecake layer. Top with the fruit, then chill in the refrigerator for about an hour before serving. This tart is best served chilled and within a day or so of making.  If you want, you can prepare the crust and vegan cheesecake a day (or even two) ahead, cover with plastic wrap, and then just add the chocolate ganache and fruit a couple of hours before serving. My family raved about this dessert, and yours will too! Love, Lassen's

Chop the chocolate so that the pieces are all smaller than small peas
Heat the coconut milk almost to a boil, and then pour it over the chocolate
Let it stand for a minute, and then blend it well so that the chocolate is smooth and shiny.
Let the mixture cool for about 10 minutes, then remove the tart from the freezer and quickly pour and spread the ganache over the cheesecake layer.
Top with the fruit, then chill in the refrigerator for about an hour before serving.

This tart is best served chilled and within a day or so of making.  If you want, you can prepare the crust and vegan cheesecake a day (or even two) ahead, cover with plastic wrap, and then just add the chocolate ganache and fruit a couple of hours before serving. My family raved about this dessert, and yours will too! Love, Lassen's