Instructions

1. Place 3 cups of cashews in a large bowl and cover with cold water. Add 2-3 inches extra water and cover and refrigerate overnight.
2. Place pitted dates in a bowl of warm water to soak for 10 minutes. Rinse and set aside
3. Prepare a 9 inch springform pan with coconut oil spray and parchment paper (cut circle to fit bottom of pan)
4. Place the walnuts and almonds into a food processor and pulse until finely ground
5. Add dates, coconut flakes and salt and pulse until combined.
6. Press the crust mixture in an even layer into the springform pan and then transfer to the freezer to chill
7. Drain and rinse the cashews and place into a high speed blender with coconut oil, lemon juice, honey, vanilla and salt. Blend until it has a smooth consistency
8. Add strawberries and blend until smooth
9. Remove crust from freezer and pour strawberry filling on top of the chilled crust. Smooth out the strawberry filling until it is even on crust
10. Place plastic wrap over the top of the pan so it doesn't touch the filling and place in freezer for two to three hours before serving.
11. Remove cheesecake about 15 minutes before cutting and serving.
12. If desired, place sliced strawberries on top of the cake before serving
13. You can refreeze or store in the refrigerator for up to 4 days

• Servings : 8
• Recipe Type : BreakfastsDessertsPaleo