1 cup pitted dates (soaked in warm water for 10 minutes and rinsed)
1 cup raw walnuts
1/2 cup raw almonds
1 teaspoon cinnamon
pinch of himalayan sea salt
2 cups raw cashews (soaked in water at least 4 hours to overnight and rinsed)
1 lemon juice
1/4 cup coconut oil
1/2 cup full fat coconut milk (use the cream on top)
1/4 cup honey (or agave nectar if vegan)
1 teaspoon vanilla extract
1 bag (16oz) frozen strawberries
1/2 cup dates (soaked in warm water for 10 minutes and rinsed)
1-Add walnuts, almonds, cinnamon and sea salt in Vitamix and process into a meal.
2-Add soaked dates in and blend until it forms a dough like mixture.
3-Press the base mixture into a 9" spring form pan evenly and place it in the freezer while you are preparing the filling. I like to cut and place parchment paper at the base of my pan. It just makes it easier to remove the cake after.
4-Add all filling ingredients to your washed Vitamix or food processor and mix until silky smooth.
5-Remove the chilled base from the freezer and top it with the cashew cream cheese filling and return to the freezer to set for about 5 hours.
6-After washing your Vitamix once again, put the top layer ingredients in and blend until you have a mousse texture.
7-Remove the cheescake from the freezer and top it with the strawberry mousse and return to the freezer.
8-Take it out from the freezer 10-15 minutes before serving. If you are not going to serve the whole cake, I usually cut it in slices and keep it in the freezer that way. So when I want to have a slice, I don't have to take the whole cake out every time.