Equipment

You will need a 22cm round springform tin.

Base

1 cup macadamia nuts
1/2 cup walnuts
1/2 cup pitted dates
1/4 cup shredded coconut
Pinch of Himalayan pink salt

Filling

3 cups raw cashews (soaked for 2-4 hours and then drained)
3/4 cup lemon juice
3/4 to 1 cup coconut nectar
3/4 cup coconut oil
1 vanilla bean, split and scraped

Topping

2 cups frozen strawberries
1/2 cup pitted dates
1 cup sliced fresh strawberries, plus 1 cup whole strawberries, to serve

Step 1

Lightly grease the 22cm round springform tin with coconut oil and line base and sides with baking paper. Place all ingredients for the crust except for the dates in a food processor until you get the texture of crumbs. Add dates and pulse until well combined. Press into the base of the spring form tin and pop into the freezer while you prepare the other components of the cheesecake

Step 2

In a blender, blend all the ingredients for the filling at high speed until smooth. Pour onto the base layer and return to the freezer until set enough to pour strawberry mixture on top.

Step 3

Wash out the blender and blend the frozen strawberries and dates on high speed until smooth. Pour on top of the cheesecake layer and return to the freezer for 4 hours or overnight.

Step 4

To serve, sit at room temp for 10-15 minutes. Carefully remove the sides of the springform tin and transfer the cheesecake onto a serving platter (you may need to use a sharp hot knife to ease the cheesecake from the tin). Gently peel away baking paper from base and sides. Arrange sliced strawberries on top to serve. Keep cheesecake frozen when not being served.