Vegan Dairy Free Strawberry Cheesecake

• 7 tablespoons cashews Soaked
• 3 11/16 tablespoons coconut oil melted, or cacao butter
• 3 tablespoons maple syrup
• 7/8 cup strawberries + a few more for decoration
• base Brownie
• 4 15/16 tablespoons cashews
• 3/8 ounce cacao powder
• 1/2 cup medjool dates
• 2 pinches salt
• 4 drops vanilla extract

1. Soak 100g of cashews in water for a minimum of 4 hours, ideally overnight.
2. For brownie base: Blend dry cashews in food processor until fairly fine (don't worry about a few chunky bits!)
3. Add medjool dates and 10-20g maple and process until it starts to come together in a gooey ball - if dates are a bit dry or tough soak them in hot water for 5 minutes.
4. Add 2 tbsp cacao powder, 2 pinches of salt and 3-4 drops of vanilla essence. Process until thoroughly mixed.
5. Press brownie mixture into moulds or lined tine and freeze.
6. Cheesecake: Rinse and drain cashews. Chuck all cheesecake ingredients into blender and blend until smooth - took 1 - 2 minutes in mine and it's not a snazzy blender! You might just need to give it a quick rest.
7. Pour the cheesecake mixture on top of brownie mixture.
8. Freeze for at least 1 hour. Serve and enjoy.
9. Allow to defrost for around 30 mins if you store it in the freezer for a while.

cashews soaked, coconut oil, maple syrup, strawberries , base brownie, cashews, cacao powder, medjool dates, salt, vanilla

Taken from www.yummly.com/recipe/Vegan-Dairy-Free-Strawberry-Cheesecake-1617543 (may not work)