Ingredients:

Crust

• 1 1/2 cup organic almonds, soaked overnight, rinsed and air dried or dehydrated
• 1/2 cup organic walnuts, soaked overnight, rinsed and air dried or dehydrated
• 1/2 cup organic Medjool dates, pitted
• 1/2 tsp sea salt
• 1/4 tsp organic cinnamon

Filling

• 3 cups organic cashews, soaked for a few hours and rinsed and air dried
• 3/4 cup organic lemons or lime juice
• 3/4 cup coconut nectar
• 3/4 cup organic coconut oil
• 1/2 cup purified water
• 1 tsp vanilla
• 1/2 tsp sea salt

Topping

• 1 pound fresh strawberries separated equally into two bowls
• 1/2 tsp lemon juice
• 3 Tbsp coconut nectar
• 1 tsp Psyllium Seed powder

Directions:

1. Using food processor, add crust ingredients processing until a dough-like texture is reached.
2. Dust bottom of an 8″ or 9″ spring form pan with a quality raw vegan protein powder. This will prevent the crust from sticking and make an easier removal.
3. Press crust into pan. Set aside
4. Add filling ingredients to the food processor, processing until smooth.
5. Pour mixture onto crust. Place in freezer until firm.
6. Separate cake from pan while frozen and place on platter.
7. Blend half of the strawberries, with the lemon juice, coconut nectar and psyllium seed powder.
8. Process until a smooth texture is reached. Spread mixture on top of thawing cake.
9. Slice the remaining strawberries and arrange them on top of the cake. Best when served chilled

Credit to Anne Audette- Detroit, MI