To make the base, add the walnuts, cacao powder, coffee, and salt to your food processor. Blitz for a couple of minutes until the mixture reaches a crumb consistency.
Add the dates and almond butter and continue to process for a few minutes until the mixture comes together to form a dough.
Line the base of an 8x8" springform pan with parchment paper.
Add the dough to the pan and use a spatula or flat bottomed glass to compact it into the base in an even layer. Set aside in the freezer.
For the filling, add all of the ingredients to a high-speed blender and blitz for a few minutes until smooth and creamy.
Pour the filling into the pan and gently tap the pan on your work surface to knock out any air bubbles. Freeze for 2 hours.
To make the ganache, gently heat the coconut milk in a saucepan.
Add the chocolate, salt, and vanilla bean paste and whisk well until everything has melted together.
Pour the ganache over the top of the cheesecake.
Freeze for another 4 hours or overnight.
Once set, remove the cake from the pan whilst still frozen. Cut into serving sizes and defrost for 1 hour before serving.
This cake stores well in an airtight container in the fridge for a couple of days or alternatively you can freeze any leftover cake and defrost as needed.