When it comes to Valentine's Day, you're either a skeptic or a romantic. I used to be the former in a big way and I only thought of the February 14 hoopla as another marketing scheme brought to us by Hallmark.

And then I met my husband. I'm not saying our relationship is always full of rainbows and butterflies, but having him in my life makes me pretty darn happy—the kind of happiness that often puts me on cloud nine and gives me hiccups from giggling too much. After being together for four years now, I've learned that this kind of love deserves to be celebrated.

On special occasions like Valentine's Day, nothing says "I love you" like cheesecake. Of course, I'm not talking about one of those heavy dairy-loaded versions made with cream cheese and loads of sugar. Let's be honest: raw is what's sexy these days! With this Valentine's Day version, I wanted to heat things up a little. So out came the cayenne pepper, ancho chili powder and chipotle powder, and some cinnamon to balance out the heat. The end result was to die for: a raw chocolate chili cheesecake that combines a chocolate nut crust, a decadent layer of smooth chocolate fudge, a spicy nut layer (the flavour of red cinnamon candy hearts was my inspiration), and a chocolate crumble topping. I'm particularly pleased with the heart-shaped decorations I made for the cake topper, which involved a last-minute decision to dehydrate a thin layer of the spicy nut filling. They came out like sweet and spicy heart-shaped chips! I absolutely love them.

I'd like to thank Lindsay of Cook.Vegan.Lover. for giving me the inspiration for this recipe. While I always enjoy creating new recipes for special holidays, she first got my engine running when she announced a Fiery Vegan Valentine Contest not too long ago. [Update: I ended up winning Best Dessert and Recipe That Most Embraced the Theme! Thank you to all who voted.] I hope this cake helps to heat things up a little for you and your beau this Valentine's Day. Enjoy!

Raw chocolate chili cheesecake
Crust:
1 cup raw almonds
1/2 cup raw pecans
1/2 cup chopped dates, soaked for 10 minutes
3 tbsp raw cacao powder
1/2 tsp sea salt

1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates, cacao powder and salt and process to combine. The mixture should hold together when pressed between two fingers. If it seems too dry, add a tablespoon of water.
2. Reserve about 1/3 cup for the cake topping and press the remainder of the crust into the bottom of a 6-inch springfrom pan and set aside.

Chocolate fudge filling:
3/4 cup raw cacao powder
1/2 cup raw agave nectar
1/2 tsp ground cinnamon
2 tbsp coconut oil, melted

1. In a food processor, blend together all ingredients, except the coconut oil, until smooth. You may need to scrap down the sides of the mixing bowl a few times.
2. Finally, add the coconut oil and pulse just to combine. Spoon the mixture on top of the crust and smooth out with the back of a spoon. Place the pan in the freezer for at least 30 minutes to set.

Spicy nut filling:
2 cups raw macadamia nuts or cashews, soaked overnight
1/2 cup raw agave nectar
1 tbsp ground cinnamon
1 tsp ancho chili powder
1/4 tsp chipotle powder
1/4 tsp cayenne pepper
1/2 cup coconut butter, softened
1/4 cup water

1. In a food processor, process the nuts and agave nectar. Add the remaining ingredients and blend until smooth. You may need to scrap down the sides of the mixing bowl a few times. (See note below if you would like to make the heart-shaped garnish before proceeding to the next step.)
2. Spoon the mixture on top of the chocolate filling and smooth out with the back of a spoon. Sprinkle the top with the remaining crumbled crust mixture and press it down gently so it sticks to the filling. Set the pan in the freezer for at least 2 hours to set. Store in the freezer until ready to eat and allow the cake to sit at room temperature for about 20 minutes before cutting and serving.

Note: At this point, take a few spoonfuls of this mixture and spread a thin layer onto a dehydrator teflex sheet. Dehydrate at 110 degrees for about 12 hours. Use a heart-shaped cookie cutter to make imprints in the mixture and continue to dehydrate for another 24 hours, or until dry and slightly crisp.