Brew your rooibos tea with the tea bags and boiling water in a bowl, with a plate on top to keep the steam in. Soak your cashews if you haven't already.

Blend almonds, oats, and coconut in a food processor to a couscous like crumb, then add the dates, cacao butter, vanilla and salt. Blend until it sticks together well between your fingers, but still has some texture. Pour into a cake tin lined with clear biodegradable wrap, and press down until firm.

Rinse and drain the cashews, and remove and squeeze out the rooibos tea bags from your tea. Blend them in a blender with the dates, vanilla, and salt until super creamy and smooth. Then slowly add the cacao butter while the blender is running to emulsify and thicken the filling, then pour onto the biscuit crust base.

Blend the dates and milk for the caramel drizzle until super smooth, the dollop onto the filling. Swirl carefully with a skewer in figure eights, moving around the tin like I've done in the video until you get a nice swirl pattern (don't overswirl or it'll all end brown).

Toast the cashews lightly in a pan until golden, then turn off the heat and add the maple and salt, stirring until the cashews stick a little to form clusters. Place these around the cake, pressing in very gently, then place the cheesecake in the freezer for 2 hours to set. Slice and serve!