Step 1

Place a bowl onto mixing bowl lid and weigh cashews into it. Cover with water (approx. 400 g) and set aside for 3-4 hours to soak. Meanwhile, continue preparing base.

Step 2

Preheat oven to 160°C. Grease and line a slice tin (20 x 30 cm) with baking paper and set aside. Line a baking tray (20 x 30 cm) with baking paper and set aside.

Step 3

Place a bowl onto mixing bowl lid and weigh buckwheat and almonds into it. Place buckwheat and almonds onto prepared baking tray and bake for 10-15 minutes (160°C), until lightly golden and toasted.

Step 4

Place buckwheat and almonds into mixing bowl and blend 10 sec/speed 5, until mixture resembles coarse breadcrumbs.

Step 5

Add coconut and dates and blend 10 sec/speed 6, until dates are finely chopped and mixture is well combined.

Step 6

Add maple syrup and coconut oil and mix 10 sec/speed 5, until combined. Transfer mixture into prepared slice tin, then using your fingers, press mixture firmly into base. Smooth with an offset spatula or the back of a spoon. Transfer into freezer while preparing filling. Clean and dry mixing bowl.

Step 7

Drain cashews well. Place cashews, vanilla, lemon juice and coconut cream into mixing bowl and blend 2 min/speed 6.

Step 8

Scrape down sides of mixing bowl with spatula and blend 30 sec/speed 6, or until mixture is thick and creamy.

Step 9

Add cream cheese, rice malt syrup and strawberries and blend 30 sec/speed 6.

Step 10

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 6 or until mixture is blended and smooth.

Step 11

Remove base from freezer and pour filling into tin, spreading mixture to edges. Place tin into freezer overnight or until set.

Step 12

Remove from freezer and, if frozen solid, allow to thaw for 30-60 minutes to soften slightly. Cut into slices, and sprinkle each slice with strawberry powder (optional) before serving.