No-sugar, No-cheese-cake

Name: No-sugar, No-cheese-cake
Prep time: 250
Yield: 8
Ingredients: What you need for crust:; 160 g walnuts; 160g pecans; 150g dates; 1 tsp alcohol-free vanilla extract; 2 tbsp coconut oil; What you need for filling:; 900g strawberries (180 g for blending, the rest sliced for layers); 2 frozen bananas; 800ml tinned coconut milk; 140g macadamia nuts; 1 tbsp alcohol-free vanilla extract; 3 drops stevia; What you need for strawberry glaze:; 160g frozen strawberries; 80g dates

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Ingredients

What you need for crust:
160 g walnuts
160g pecans
150g dates
1 tsp alcohol-free vanilla extract
2 tbsp coconut oil
What you need for filling:
900g strawberries (180 g for blending, the rest sliced for layers)
2 frozen bananas
800ml tinned coconut milk
140g macadamia nuts
1 tbsp alcohol-free vanilla extract
3 drops stevia
What you need for strawberry glaze:
160g frozen strawberries
80g dates

Instructions

What to do for crust: Soak the nuts and dates overnight. Drain off water from nuts and dates and process with the vanilla in a blender. Gradually add the coconut oil till the crust holds together. Use a springform pan to make it easy to remove the cake from the pan. Another tip is to sprinkle a dust of coconut flakes on the base of the pan to stop the crust from sticking. Press the mix into the pan to form the crust.
What you do for filling: Throw all the ingredients (except the reserved sliced strawberries) into your blender and blend to a creamy consistency. If the mixture is too thick, add a little extra coconut oil to enable blending. Slice the strawberries and layer on top of crust. Pour half the cream mixture over the strawberries and smooth right up to the edge of the tin. Add a second layer of sliced strawberries. Add the remaining cream mixture.
What you do for strawberry glaze: Blend the berries and dates in your blender till nice and smooth. Pour on top of your cake, and top with sliced strawberries. Pop the cake into the freezer for about 3 hours.