Soak 2 cups of cashews in boiling water and set aside while you make the crust for the cheesecake.

In a food processor, add pecans, dates, almond flour, cinnamon, vanilla and sea salt. Process until it forms a crumbly mixture. Nut pieces should be fine but not smooth. Press the dough into the bottom of an 8 x 8 pan that has been lined with parchment paper (this makes lifting the cheesecake out easy and you can cut into nice even squares on a cutting board instead of in the pan)

Pop the crust into the freezer while you prep the filling

In the food processor, add soaked and drained cashews, full fat coconut milk, lemon juice, maple syrup, vanilla, and melted coconut oil. Blend until very smooth.

Fold the diced strawberries or blueberries into the cheesecake batter.

Pour the cheesecake filling over the prepared crust. Pop the pan back into the freezer until firm to the touch. It should take at least an hour but can be left overnight as well and served the following day.

When you are ready to serve, lift the whole cheesecake out of the pan using the parchment paper. Cut into 9 or 16 squares depending how big you like your cheesecake bars. Garnish with fresh berries and enjoy!