Strawberries and cream raw cheesecake

Ingredients

• 'Biscuit' base
• 3/4 cup dried coconut or organic desiccated coconut
• 1 1/4 cup brazil nuts or cashews
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1/3 cup soft, pitted dates (medjool dates work well)
• 1 pinch sea salt or himalayan crystal salt
• Cheesecake white filling
• 1 1/2 cup cashews, soaked in water for 2 hours and rinsed
• 3/4 cup young coconut flesh from a drinking coconut (use cashews if not available)
• 1 cup almond milk (see recipe below)
• 3/4 cup coconut oil, melted
• 1/4 cup cacao butter, melted (or use another 50g coconut oil)
• 1/2 cup sweetener such as agave nectar
• 1/4 teaspoon vanilla bean seeds, scraped from pod
• 4 tablespoons lemon juice
• 1/4 teaspoon sea salt
• Cheesecake Pink Filling
• 2 1/2 cup fresh or frozen (thawed) strawberries
• 1/4 cup sweetener such as agave nectar
• 2 tablespoons lemon juice
• 1/2 cup coconut oil, melted
• Cheesecake decoration
• freeze-dried raspberries or strawberries
• edible flowers
• Nut milk
• 1/2 cup activated (soaked) almonds (they don't need to sprout)
• 2 cups spring or filtered water
• 1 pinch vanilla bean seeds, scraped from pod or 1/2 tsp vanilla extract
• 1 teaspoon sweetener such as agave nectar or maple syrup (optional)