Line the bottom of a 6" cake pan with parchment paper.
To make the base:
Roughly chop the pitted dates in a food processor. Mix the coffee powder and the water first, then add it along with other ingredients for the base to the food processor, and continue to process until the mixture can stick together when pressing between your fingers. Stop and scrape down the sides if needed. If you find the texture is too dry, add some water to help to bind the mixture.
Press the base mixture into the mold. Freeze while we make the cheesecake layer.
To make the Cashew cheesecake layer:
Drain out the water from the soaked cashews, give them a rinse.
In a blender, add the cashews, cacao butter, maple syrup (4 Tbsp), lemon juice, and vanilla extract. Blend until smooth.
Take out the pan from the freezer, pour some cashew cheesecake mixture (enough to cover the base) into the pan and smooth it out. Return to the freezer to freeze for 20-30 minutes until set.
To the leftover cashew cheesecake mixture in the blender, add the pumpkin purée, orange juice, pumpkin pie spice, and another 2 Tbs maple syrup. Blend until smooth.
Remove the pan from the freezer and pour the pumpkin cheesecake mixture onto the cashew cheesecake layer. Smooth the top then return to the freezer for another 30-60 minutes or until the pumpkin cheesecake mixture is almost set.
To make the Chocolate cream layer
Mix all ingredients in a food processor until all combine. Do not over-mix.
Take out the pan in the freezer. Pour the chocolate cream mixture onto the top. Cover and refrigerate for at least 4 hours.
Remove from the pan. Sprinkle some fleur de sel. Slice and Devour!
*Pumpkin pie spice: You can use store-bought or your own RECIPE HERE
**Coconut cream: Refrigerate one canned coconut milk overnight. When about to use, open the can and scoop out the thick/ hard part for use. Save the leftover part for smoothies or other recipes.
Store the leftover cake in the fridge for 4 - 6 days or 1 month in the freezer. Defrost them in the fridge or at room temperature before serving.