Ingredients:

• 1 cup raw almonds


• 1 cup dates, pitted


• 1/2 cup unsweetened shredded coconut


• 1 cup raw cashews, soaked for 2 hours


• 1/4 cup coconut oil, melted


• 1/4 cup honey or maple syrup


• 1/4 cup fresh lemon juice


• 1 tsp vanilla extract


• 1 cup fresh strawberries, hulled and sliced


• Extra strawberries for garnish

Instructions:

In a food processor, combine raw almonds, pitted dates, and shredded coconut

Pulse until the mixture becomes a sticky dough

Press the mixture into a lined square or rectangular baking dish to form the crust

Place it in the freezer while you prepare the filling

In a high-speed blender, combine soaked raw cashews, melted coconut oil, honey or maple syrup, fresh lemon juice, and vanilla extract

Blend until smooth and creamy

Pour half of the cashew mixture over the crust in the baking dish

Spread it evenly

Add sliced strawberries to the remaining cashew mixture in the blender

Blend until smooth to create the strawberry cheesecake filling

Pour the strawberry cheesecake mixture over the first layer in the baking dish, spreading it evenly

Place the dish in the freezer and let it set for at least 2-3 hours or until firm

Once set, remove from the freezer, cut into bite-sized squares or rectangles, and garnish each piece with a slice of fresh strawberry

Serve immediately or store in the freezer for a refreshing Paleo treat