Strawberry cheesecake

Steps

1. Line the bottom of your tin with a circle of baking paper and a long rectangle to line the sides with.
2. Grind almonds in a food processor until you get a coarse crumb. Remove from food processor.
3. Drain your dates and chop them roughly. Put into a food processor and process into a paste.
4. Add cacao powder and a bit of salt to taste and process some more.
5. In a bowl, mix date paste with enough ground almonds to obtain a dough that isn’t too sticky yet still holds together well.
6. Line the sides of the baking tin and then mould the base mixture to the bottom of your spring form tin, pressing down well.
7. Put a bit of baking paper on top of the base and weigh it down with something heavy. Put into the fridge.
8. Get one person to put agar, aquafaba and coconut cream into a small pot.
9. Let the mixture come to the boil and simmer on low-medium heat, stirring frequently, until agar dissolves and the mixture thickens (about 15 mins).
10. The other person should put maple syrup, de-stemmed strawberries and cashews (in this order) into the blender.
11. Blend until smooth. Once smooth add activated agar mixture into a blender.
12. Blend until smooth, scraping the sides of the blender from time to time if needed.
13. As soon as the cheesecake mixture is super smooth, take the spring form tin out of the fridge and pour the cheesecake mixture very quickly on top of the set base.
14. Gently hit the filled spring form tin against your work surface a few times to get rid of air pockets/bubbles.