Choc Mint Cheesecake Slice

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++ RECIPE DETAILS
BASE
1/2 cup walnuts
1/2 cup Tropeaka Cacao Powder
1/4 tsp sea salt
1 cup pitted dates
FILLING
1 1/4 cups raw cashews, soaked
3/4 cup chilled full-fat coconut cream
1/2 cup maple syrup
1 tbsp lemon juice
1 tsp vanilla extract
1-2 tsp peppermint extract
1/4 packed cup fresh mint leaves
1/2 tsp Tropeaka Spirulina
TOP
Handful of cacao nibs
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++ METHOD
In a blender or food processor, combine the base ingredients and blitz until it becomes a crumbly but sticky mixture. Transfer into a lined square baking tin and firmly press down to form an even layer. Place in the freezer.
In the meantime, add all the filling ingredients into a blender and blend until completely smooth and creamy. Pour onto the base, add on a handful of cacao nibs and freeze until set.
Once set, remove from cake tin and slice into 9 even pieces. Thaw at room temperature for 10-15 minutes before serving.

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What can I substitute the nuts with as I’m allergic to nuts?