Preheat oven to 400 F. Grease two baking sheets with nonstick spray. Lay the Flatout triangles onto the baking sheet and brush with the melted coconut oil. Sprinkle with cinnamon and the coconut sugar and bake for 10-12 minutes, or until golden and crispy.
Meanwhile, add the cashews to a small food processor and puree until broken up. Add in the dates and continue to process. Then add the soy milk, lemon, coconut oil and vanilla. Continue to puree until smooth.
To serve, lay the chips out on a platter, drizzle with the cheesecake sauce, and top with lots of fruit, nuts, seeds and cacao nibs.