Strawberry Cheesecake

• Base
• 1 cup cashews
• 1/2 cup walnuts
• 1/4 cup pitted merdjool dates
• 1/4 cup grated coconut
• 1 pinch sea salt
• Filling
• 3 cups cashews - soaked overnight
• 1 teaspoon vanilla essence
• 3/4 cup honey
• 1 cup fresh lemon juice
• 1/2 cup coconut oil
• 3 cups strawberries - diced (reserving 3 strawberries for the center piece and about 6 strawberries for decoration)

1. Line an 8-inch spring form baking tin with waxed baking paper.
2. Combine all the ingredients for the base in a food processor and process until finely chopped.
3. With wet hands mold the dough onto the base of the spring form tin and refrigerate until the filling is ready.
4. Meanwhile, drain your cashews and place them in a high speed food processor with the vanilla, honey, lime juice and the coconut oil. Process until the mixture is creamy smooth.
5. Dice the strawberries and gentle fold into the cashew mixture.
6. Pour evenly into the lined tin and refrigerate for 4-8 hours.
7. Gently remove the spring form and then the waxed paper. Cut into slices with a hot knife (stick the knife under hot running tap water for a 10 seconds).

base, cashews, walnuts, dates, grated coconut, salt, filling, cashews u soaked, vanilla essence, honey, lemon juice, coconut oil, strawberries

Taken from food52.com/recipes/30592-strawberry-cheesecake (may not work)