1Soak your cashews for a few hours
2Line up a tart pan with some glad wrap
3Mix in a food processor the almond, pecans until fine
4Add in the dates
5Add in the coconut oil and once all mixed in well lay your base in your tart pan with a spoon or hands to create an even layer. Make sure to put some on the edge.
6Leave the base to set in the freezer while making the next steps.
7For the cheesecake part, mix the soaked cashews in a food processor, add in the rice malt syrup, coconut oil and once mixed well add in your rinsed strawberries. The more the merrier to give it a more pink/red colour.
8Lay the second layer on your base evenly with a spoon.
9Add cut up strawberries to top your raw cheesecake. Be creative!
10Leave to set in the freezer for 1 hour. You can keep it in the fridge for a few days afterwards.