*Please note that the cashews need to be soaked before making this recipe, either the night before or a few hours prior.
**The reason why the amounts are divided is because, in order to create the ombre effect with the cheesecake batters, you have to first make the white batter, adding the soaked cashews, coconut oil, lemon juice, coconut cream, maple syrup, and vanilla. And then, remove 1/3 of the batter and set aside. In the blender, add 1 tablespoon of maple syrup, along with 1 tablespoon of cocoa powder, and 2 tablespoons of hazelnut spread, to make the light brown batter. Then, remove 1/2 of the light brown batter from the blender, and set aside. To the remaining batter from the blender, add 3 tablespoons of cocoa powder, and 1/4 cup of hazelnut spread, to make the dark brown batter. If you wish to make just one color batter, simply add all of the ingredients to the blender at the same time.
***Look for vegan hazelnut spread at the store, or make your own, here is a great recipe!