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Soak cashew nuts overnight. Oil a tart form with removable base with coconut oil.
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For the base process all ingredients in a food processor until finely ground and slightly sticky. Press into the prepared tart form. Refrigerate.
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For the filling drain the cashew nuts and grind in a food processor until very finely ground. Spread onto the cake base and place in the freezer for at least 2-3 hours. Garnish with the strawberries and let soften for a bit before serving.