Step 1

Line an 8×8-inch baking dish with parchment paper. Leave some of the paper hanging over the edges.

Step 2

In a bowl, add the raw cashews. Pour hot water over the cashews. Soak for 30 minutes, then drain the water.

Step 3

In a food processor, add pitted medjool dates, almond flour, walnuts, cocoa powder, vanilla extract and salt. Blend until a crumbled, sticky dough is formed. You should be able to pinch the dough together with your fingers. If it is not sticky enough, add 1 tbsp maple syrup (or a few extra medjool dates) and blend again.

Step 4

Transfer brownie dough to the baking dish. Using clean hands or a silicone spatula, press the dough across the bottom of the pan. Set aside.

Step 5

In a food processor or blender, add soaked cashews, coconut milk, strawberries, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until smooth and creamy.

Step 6

Pour strawberry cheesecake over the brownie dough. Add the diced strawberries on top.

Step 7

Chill brownies in the freezer for 4 hours (or overnight). Remove from the freezer and let thaw for 30 minutes before slicing. Enjoy!