First, make the crust. In a food processor fitted with a sharp blade, blitz the dates until chopped, and they begin to form a ball. Remove and set aside.<br></br>

Now add the almonds, cocoa and salt to the processor and blitz till finely crumbed. Add the dates back in and let the processor run till the mixture comes together (it will be a little loose) and clumps together when pressed between your fingers. If it feels too dry, add a few more dates. <br></br>

Press the mixture into the base of an 8" springform tin, pressing it up against the sides and making sure the bottom is even. You do not need to grease the tin. Place in the fridge for 1 hour.<br></br>

In the meantime, melt the chocolate in a double boiler and set aside to cool. Pour boiling water over the cashews, cover and let soak for 1 hour. Drain and set aside for the filling. <br></br>

When ready to make the filling, wipe out any large crumbs from the food processor and pour in the lemon juice, coconut oil, coconut milk and honey. Add the softened cashews, vanilla and cinnamon and blend till creamy. Pour in the melted chocolate and blend again till smooth and completely combined.<br></br>

Pour the filling over the chilled crust and refrigerate, preferably overnight but at least 6 hours. You can also freeze it for about 2 hours if you'd like to speed up the process.<br></br>

When ready to make the topping, chill a mixing bowl and beaters for 15 minutes, then pour in the chilled coconut milk, honey and vanilla. Beat till thickened and fluffy (it won't thicken as much as regular dairy whipped cream) then spoon over the chilled cheesecake. Top with the strawberries and use a sharp knife to slice. Store in the refrigerator or in the freezer if you want to enjoy it for a couple of weeks :) Happy eating!