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STRAWBERRY SAUCE
2 pint strawberries
¼ cup agave nectar
¼ teaspoon sea salt
CRUST
2 cup almonds, soaked overnight
1 cup Medjool dates, soaked, 1 hour
½ teaspoon organic vanilla extract
¼ teaspoon sea
salt
FILLING
3 cup cashews, soaked, 1 hour
juice of one lemon
.66 cup agave nectar
¼
water
2 teaspoon organic vanilla extract
¼ teaspoon sea salt
TOPPING
1 pint strawberries, sliced
STRAWBERRY SAUCE: Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results. Once marinated, the juice from strawberries will be in the bowl. In a blender, puree the strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and chill.
CRUST: In a food processor, combine almonds, dates, vanilla and sea salt. Press onto bottom and up the sides of an 10-inch tart pan.
FILLING: Mix cashews, lemon juice, vanilla, sea salt and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency.
Pour into crust and put in freezer for a couple of hours to chill.
To complete cheesecake, halve remaining strawberries; arrange on top of cake. Brush strawberries with sauce, serve immediately.
