Start making the brownie by mixing the Medjool dates in a blender until this forms a date paste. Add the coconut oil, maple syrup and cashew butter and mix again until everything’s combined.

Add the cacao powder, oat flour and salt and blend again until everything’s combined. Divide your brownie mix by 2 and press 1 part of it into your tin making your base layer of the cheesecake (18cm diameter tin, with a piece of parchment in the bottom). Store this in the freezer, leaving the other half of your brownie mix on the side while you make your cheesecake layer.

Drain and rinse the soaked cashews. Put them in your blender (a vitamix would give the best result) and blend until it starts coming together. Add your maple syrup and the strawberries at this point and blend until it’s as smooth as you can get it.

Melt the cacao butter and coconut oil on a low heat. When both are completely melted add them to the strawberry mix and blend until everything’s mixed.

Get your brownie base layer out from the freezer and add half of the strawberry cheesecake mixture on top (this is around 400g of the mix). Smooth out the top and put it back in the freezer for 2 hours, until this cheesecake layer is completely firm. Store the rest of your strawberry mix in the fridge in the meantime.

When your first layer of cheesecake is completely firm get it out of the freezer and put the remaining brownie mix on top. When you have a smooth layer of brownie, pour the remains strawberry cheesecake mixture on top and smooth it out. Now all layers are complete, put the tin back in the freezer and leave it for a final 2 hours until it’s frozen.

When your cheesecake is completely firm it’s ready to be eaten. Take it out of your tin and place it on a plate to decorate. We used fresh flowers and berries.

Store it in an air-tight container in the freezer for up to 2 weeks.