A healthy treat to warm the heart that is gluten-free, paleo and vegan too!
Line a rectangular pan (30x20cm) with baking paper. Set aside.
Add the raw cashews, almond flour, pitted dates, coconut oil and salt to a food processor or blender and pulverize until it comes together into a sticky dough with small bits remaining.
Press the mixture evenly in the bottom of the lined pan.
Drain the soaking cashews left overnight.
In the same food processor or blender (no need to wash in between), combine all the filling ingredients except the strawberries and blend for about 2 minutes or until the mixture is smooth and creamy.
Do in several batches if your food processor or blender is not very powerful.
Scrape down the sides as necessary.
Once it's as smooth as possible, pour the filling into the prepared pan over the crust.
Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
Press the strawberry halves into the filling randomly and fairly close to one another.
Place the pan in the freezer to firm up for at least 3 hours before cutting into squares. Use a large knife placed under hot water for clean cutting.
Let the dessert thaw at room temperature for 10-15 minutes before serving.
Store leftovers in the freezer until needed.
Servings 30