Strawberry cheesecake

FOR THE CREAM:

1 glass cashew nuts

1 glass coconut milk (better mix in the blender . water and 1/3 tbsp. coconut flakes)

1/4 glass 1/8-. honey or agave nectar (to taste)

1 tbsp. lemon juice

1 tbsp. vanilla

1/2 glass coconut oil, melted

1 tbsp. lecithin

FOR THE DOUGH:

3/4 glass dates, chopped

1 tbsp. lemon juice

1 tbsp. vanilla

1 glass ground almonds

1/2 glass 1 strawberry, sliced

Cream:

In a food processor/grinder to cut the dates into a paste. You can add a little water.

Add the rest of the combine and mix.

Now the cake:

Grease the mould with coconut oil. You can still make it transparent with cling film then removing it will be easier. Good shape, with the bottom removed. Evenly to cover the bottom and edges of the test. Fill the bottom of the chopped strawberries. Pour on top of cooled cream. Refrigerate for 20 minutes (or longer). When the cake has hardened, carefully remove from the mold and decorate with strawberries.

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