1 cup walnuts (or almonds)
20 dates, soaked in boiling water for 30 mins
1 1/2 cups cashews, soaked for 2 hours and drained
1 cup strawberries
1/2 cup coconut milk
1/3 cup maple syrup
Juice of 1 lemon
1 tsp vanilla extract
Fresh strawberries, halved to decorate
Line a loaf tin with baking paper.
To make the base, in a food processor, process the nuts and dates until you get a course crumb.
Press into the bottom of the loaf tin.
To make the filling, add the remaining ingredients into the food processor and process until smooth.
Pour over the base.
Place the cheesecake in the freezer. Freeze for 2-3 hours or until a few hours prior to serving.
Take the cheesecake out of the freezer and allow to sit at room temp for a few hours before cutting into small bite sized squares. Top with half a strawberry to serve.