Place 1 cup of cashews and 1 cup of coconut cream (for topping) in a bowl and set aside.

Combine base ingredients (cashews, desiccated coconut, dates, cacao, coconut cream, salt, vanilla extract) in a food processor.

Blend at high speed until the mixture is well combined and resembles a sticky crumb.

Press the base firmly into an 18cm circular spring form pan and set aside.

Combine topping ingredients (cashews, coconut cream, coconut oil, honey, spinach) in a food processor.

Blend at high speed until smooth, like a smoothie.

Add peppermint extract and quickly combine.

Pour the topping over the base.

Refrigerate for about six hours to set (or freeze to speed up the process).

If decorating with a web, melt chocolate for the web.

Remove the cake from the pan.

Drizzle a spiral of melted chocolate on top of the cake, starting from the center and spiraling outwards.

Use a skewer to drag lines from the center to the outside, creating a web pattern.

Refrigerate to allow the web to set.

To make chocolate spiders, melt chocolate.

Pierce a small hole in the corner of a snap lock bag.

Place baking paper onto a flat tray.

Fill the bag with melted chocolate and pipe chocolate spiders onto the baking paper.

Refrigerate the spiders to set.

Attach the chocolate spiders to the cake using small amounts of melted chocolate.