Direction:

1. Soak the cashews by placing them in a bowl and then top with water. Let soak for 2-4 hours or until soft.
2. Preheat the oven to 350 and grease an 8-inch springform pan.
3. In a food processor, combine the pecans, cacao nibs, chia seeds, baking soda, and salt and pulse until the pecans and cacao nibs are a coarse meal.
4. Add in the maple and vanilla extract and pulse until the crust starts to form into a loose ball.
5. Place the dough in the bottom of the springform pan and press on the bottom and up the sides some. The dough will be sticky, and you can always oil your hands if it becomes too sticky.
6. Bake for 14 minutes and let it cool while preparing the cheesecake filling.
7. Add all of the ingredients to a high-speed blender and blend until smooth and creamy.
8. Pour the mixture on top of the crust and place in the freezer for 6-8 hours or until cheesecake has set.
9. Make the ganache when you are ready to serve the cheesecake.
10. Heat the coconut milk in a bowl and add the dark chocolate. Let the chocolate sit in the warm milk for 1-2 minutes.  Use a whisk to combine the coconut milk and melted chocolate.
11. Pour the ganache on top of the frozen cheesecake and spread it to the sides of the cheesecake.
12. Top with pecans and Tribal Moon Cacao Nibs. Let the cheesecake thaw for 10-15 minutes.
13. Serve and Share the magic!

Note: You need to freeze the cake. The texture will not be firm enough if you just let it sit in the refrigerator. Pull it out of the freezer 10-15 minutes before when you are ready to eat the cheesecake.