Strawberry Cheesecake

Crust:

2 1/4 c. almonds

2 T. maple syrup

1 T. coconut oil

1 T. date/date paste

Filling: 

3 c. cashews soaked 1-2 hours

1/2 c. lemon juice

1/2 c. agave

1/2 c. fresh (or frozen and thawed) strawberries

3/4 cu. coconut oil, melted

1/2 c. water

1 t. vanilla extract

1/2 t. nutritional yeast

1/2 t. sea salt

1/4 vanilla bean, scraped

1 c. extra fresh strawberries for topping

Crust: Place almonds in food processor; pulse into small crumbs. Mix almonds and remaining ingredients together by hand. Press into plastic lined 9 inch tart pan or cupcake (24?) holders for desired thickness

Filling: blend all ingredients except strawberries for topping in high-speed blender till very smooth. Pour small amount of filling into bottom of crust. Scatter half of strawberries for topping over filling; then pour enough filling over top to cover strawberries and fill tart shell. Chill in freezer 1-2 hours or place in refrigerator overnight. To serve, remove pie from tart or pie shell, remove plastic wrap, and top with remaining strawberries for topping. Slice and serve immediately. Keep refrigerated until ready to serve. 

Recipe from Everyday Raw by Matthew Kenney.