Strawberry Vanilla Bean Raw Vegan Cheesecake

FOR THE CRUST
1½ cups (245 grams) pitted Medjool dates
1½ cups (225 grams) raw almonds

FOR THE FILLING
3 cups (400 grams) raw cashew pieces, soaked overnight then drained
juice of 2 lemons (almost ½ cup)
⅔ cup coconut oil, melted
1¼ cup full-fat coconut milk
1 cup (335 grams) agave nectar
1 vanilla bean

FOR THE FRUIT TOPPING
2 cups (275 grams) strawberries, tops removed
1 tablespoon agave nectar

INSTRUCTIONS
Soak dates in warm water for 10 minutes. Drain. Pulse in food processor until the dates form a paste.
Remove from food processor and place in a bowl. Pour almonds into the food processor bowl (it doesn't
need to be clean), and pulse until finely chopped. Add the date paste back to the food processor bowl and
pulse until the mixture comes together and forms a ball.
Press the crust evenly into the bottom of a 9-inch springform pan and place in the freezer while you prepare
the filling.
Combine cashews, lemon juice, coconut oil, coconut milk, and agave nectar in a blender. Start on low speed,
then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. Scrape
the seeds from your vanilla bean into the blender and blend on low speed until the seeds have distributed
throughout the mixture.
Pour the filling into the crust and return to the freezer while you make the fruit puree.
Clean your food processor bowl, then add the strawberries and agave nectar to the bowl. Process until
smooth.
Pour over the top of the cashew cream layer of the cheesecake, and very gently spread it across the top
with a rubber or offset spatula. Alternatively, you can "marble" the top by drizzling the fruit puree over the
top, then run a knife through the surface to create a design.
Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving. (The longer you allow
the cheesecake to thaw, the messier your cuts will be, but the creamier the texture. I like to cut when the
cheesecake is still frozen, then allow each slice to thaw for 10-20 minutes.)

source : http://www.siftandwhisk.com