Step 1

Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews on low heat for about 15 minutes until they are soft.

Step 2

Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds and spread the crust in a lined (or greased) 4 x 8.5 inch (11 x 22 cm) baking pan. Put it in the freezer.

Step 3

Now blend all ingredients, except the strawberries, of the coconut cream in your high-speed blender. Spread 1/3 of the cream on the crust and put it in the freezer for about half an hour.

Step 4

Put 1/3 of the coconut cream aside (you will need it later) and blend the remaining 1/3 of the coconut cream with the strawberries in your high-speed blender. Pour the strawberry cream over the first coconut layer. Add some chunks of strawberries on top (optional). Transfer it again to the freezer for about half an hour.

Step 5

Finally, pour the remaining coconut cream on top. Decorate with strawberry slices and transfer it to the freezer for at least 3 hours.

Step 6

Let the bars thaw (about 15 minutes) before you enjoy them.