Soak the almonds and cashews for at least 6 hours, but preferably overnight.

In food processor, combine dates, soaked almonds, pecans, coconut flakes, and salt until coarsely ground. Press evenly into only the bottom of the pie pan.

For filling, combine the soaked cashews, dark chocolate chips, maple syrup, melted coconut oil, lemon juice, and vanilla extract into vitamix (or any high speed blender). Blend until completely smooth.

Pour the filling into pie pan and freeze for 3-5 hours or overnight.

To serve, thaw cheesecake for 30 minutes, slice, and enjoy!