Soak medjool dates for at least 4 hours if they are not soft
Add the dates, macadamia nuts, salt, cinnamon to food processor and process for 20-30 seconds
Add to an 8 inch spring form pan or 8x8 baking dish greased with coconut oil
Freeze while you prepare the filling
Instructions for filling:
Soak cashews in water for at least 4 hours or overnight
Drain the cashews
Add cashews, coconut cream, coconut oil, maple syrup, vanilla extract, vanilla bean paste, juice of a lemon, water, date water, cinnamon to food processor
Process until you get a smooth, creamy consistency ( I did about 1 minute)
If it is too thick, feel free to add more of the reserved date water
Spread the “cheesecake” mixture on top of the crust
Freeze overnight ( I let mine freeze for 48 hours)
Instructions for topping:
Add strawberries to a small pan with water, lemon juice, lemon zest, on medium low heat
Cook for a few minutes, breaking down the strawberries a bit with the back of the spoon ( I like to keep some chunks)
Remove from heat and mix in vanilla bean paste or vanilla extract
Let cool completely before adding to top of cheesecake