To make the crust
Grease a pie dish with the coconut oil. With a food processor, crush the nuts with the dates and salt until the nuts are in very small pieces and the dates make the mixture gooey. Use your hands to check the stickiness of the mix. It should all bind together well. If not, then use a few extra dates and pulse the mix again.
To line a tin
Place the mix in the pie dish and, with your hand, flatten it out across the base and the sides. Make sure it is evenly spread across the dish. The crust can either be eaten raw or cooked.
For a cooked crust
Preheat the oven to 180°C/350°F/Gas mark 4. Bake the crust in the oven for 10–15 minutes until the sides are browning.
For the Cheesecake:
1. To make the vanilla layer:
Soak the cashews overnight or for a minimum of 4–6 hours. Drain and rinse.
Put all the ingredients for the vanilla layer except the coconut oil in a food processor. Mix well for about 3 minutes until the mixture is really smooth and creamy. Add the coconut oil and mix again.
Separate the mixture into three equal portions.
2. To make the strawberry layer:
With a third of the mixture, make the strawberry layer by adding the frozen strawberries and blending again. Add the tablespoon of coconut oil and mix again.
Spoon this mixture on top of the base in the cake tin, and then place the thinly sliced strawberry pieces on top.
Place in the freezer for 30 minutes–1 hour, if you have time, in order to firm it up before adding the second layer.
Once it has firmed up a little, put the second third of the mixture on top of this – the vanilla layer.
Return to the freezer again for 30 minutes to 1 hour.
3. To make the blueberry layer:
With the remaining third, return it to the food processor again and add the blueberry layer ingredients, mixing well. Spoon this layer on top of the vanilla layer.
Leave the cheesecake to set in the freezer for 2–3 hours, taking out at least 30 minutes before serving with fresh berries and coconut flakes, if using.
Best stored in the fridge.