Crust:
1¼ cups ground almonds
10 soft pitted dates
2 tbsp coconut oil
Cheesecake filling:
1½ cups raw cashews, soaked in hot water for 30 minutes and drained
½ cup solids from can of coconut milk*
2 tbsp honey
2 tbsp lemon juice
1 tsp vanilla extract
¼ tsp cardamom
Pinch of salt
Strawberry Topping:
2 cups Mucci Farms Smuccies, halved or quartered
1 tbsp honey
1 tbsp lemon juice
Mint leaves
Chocolate shavings
To make crust, combine almonds, dates, and coconut oil in the bowl of a food processor or blender. Pulse until dates are incorporated and mixture holds together when a clump is squeezed together in your palm. Press mix evenly into an 8-inch spring form pan; place in freezer for 10 minutes.
To make filling, combine cashews, solids from coconut milk, honey, lemon, vanilla, cardamom, and salt in a high powered blender; blend until smooth. Spoon and spread filling over cold crust leaving a ½ inch border. Return to freezer to set while making strawberry topping.
For strawberry topping, combine strawberries, honey, and lemon. Let sit for 10 minutes.
Just before serving, spoon strawberry topping and juices onto filling; top with mint and chocolate shavings.
*Tip: some coconut milk brands contain more coconut solids in the can than others. Shake cans to find the ones with least amount of liquid.
