1: Prepare crust: In a food processor, combine the almonds, coconut flakes, cocoa powder, cacao nibs, cinnamon, dates, and salt. Pulse until the nuts are finely chopped.
2: In a small bowl, melt the coconut oil in the microwave. Add the vanilla and stir to combine.
3: Slowly pour the coconut oil mixture into the food processor, pulsing as you go until the nuts are coated. The mixture should start to stick together.
4: Transfer to a 9-inch tart pan, pressing in and up the sides.
5: Prepare filling: Add all of the filling ingredients to a blender and purée on high, until velvety, about 1 minute.
6: Pour the filling into the prepared tart crust. Add the whole cherries, dropping them in a circular motion around the pie. Gently press any cherries that don’t sink below the surface.
7: Chill in the freezer until solid, 4 hours and up to overnight.
8: Let the cheesecake stand at room temperature for 10-15 minutes before serving.
9: Run a sharp knife under hot water for easy slicing.
