Raw Vegan Strawberry Cheesecake

Soak the walnuts and Almonds for 4-6 hours.

Place soaked nuts and Medjool dates in a food processor and pulse until nuts are in semi crumb like texture.

Add the coconut oil, coconut nectar, vanilla extract, and sea salt to the nut mixture and process until the mixture fully resembles crust

Place the finished nut crust into the spring form pan pressing along the bottom, and also around the sides of the circular pan.Soak the cashews for 4-6 hrs.

Place soaked cashews, coconut oil, and lemon juice in the blender and blend until smooth.

Add coconut nectar and vanilla extract and blend with mixture until evenly distributed.

Pour mixture onto the crust base layer, and place in the freezer until the cake sets enough for the Strawberry sauce to be poured on top. (usually takes between 30-45 minutes)

Place the strawberries and coconut nectar in the blender and blend until a sauce consistency is created.

Pour half of the mixture on top of the cheesecake layer, and place the finish product in the freezer for 4 hours. After 4 hours place the cake in the refrigerator.

Place the rest of the Strawberry sauce in a container and place in the fridge.Allow the Cheesecake too sit at room temperature for 10 minutes. Cautiously, remove the sides of the spring form ring and cut the amount of slices desired.On plate add the desired amount of ice cream with your cheesecake, and drizzle the rest of the strawberry sauce on top. Be sure to place the cheesecake back in the fridge when you are finished serving.