Strawberry Cheesecake

Raw Strawberry Cheesecake:
Ingredients:
Crust
1 cup pecans
1 cup almonds
1/4 teaspoon salt
4 medjool dates, pitted and chopped

Filling
3 cups raw cashew pieces, soaked overnight (or at least 3 hours)
1/2 cup agave syrup
1/4 cup water
1/4 cup fresh lime juice
1 teaspoon vanilla extract (alcohol free is preferred for raw desserts)
32 oz strawberries (reserve 9 for decorating), hulled and halved – about 4 cups
3/4 cup coconut oil, melted.

Directions:
For the crust (not pictured above) Blend all the ingredients for the crust in a food processor. Scrape out with a scraper/spatula into a pie tin. I didn't have a pie tin, so I improvised by putting parchment paper in a pan and pressing the crust into the bottom of it.

Then blend together the cheesecake filling until smooth. Pour the filling into the pie tin, on top of the crust. Put in freezer for 20 min. 

Blend all the ingredients for the strawberry filling in a food processor or blender. (The blender makes for a smoother end-product). After 20 min, pull the pie tin out and pour the strawberry sauce on top.

Freeze for about 2 hrs,

then enjoy with great gusto!