Veganistische "cheesecake" Equipment You will need a 22cm round springform tin.Base1 cup macadamia nuts1/2 cup walnuts1/2 cup pitted dates1/4 cup shredded coconutPinch of Himalayan pink saltFilling3 cups raw cashews (soaked for 2-4 hours and then drained)3/4 cup lemon juice3/4 to 1 cup coconut nectar3/4 cup coconut oil1 vanilla bean, split and scrapedTopping2 cups frozen strawberries1/2 cup pitted dates1 cup sliced fresh strawberries, plus 1 cup whole strawberries, to serveLog in to add to My Shopping ListMethodNotesStep 1 Lightly grease the 22cm round springform tin with coconut oil and line base and sides with baking paper. Place all ingredients for the crust except for the dates in a food processor until you get the texture of crumbs. Add dates and pulse until well combined. Press into the base of the spring form tin and pop into the freezer while you prepare the other components of the cheesecake Step 2 In a blender, blend all the ingredients for the filling at high speed until smooth. Pour onto the base layer and return to the freezer until set enough to pour strawberry mixture on top. Step 3 Wash out the blender and blend the frozen strawberries and dates on high speed until smooth. Pour on top of the cheesecake layer and return to the freezer for 4 hours or overnight. Step 4 To serve, sit at room temp for 10-15 minutes. Carefully remove the sides of the springform tin and transfer the cheesecake onto a serving platter (you may need to use a sharp hot knife to ease the cheesecake from the tin). Gently peel away baking paper from base and sides. Arrange sliced strawberries on top to serve. Keep cheesecake frozen when not being served.