• Soak dates and cashews in lukewarm water overnight or for at least a few hours to soften (soak separately, in 2 bowls).

Base

• Rinse the dates, pour away the excess water and mix them into a smooth cream with a stick mixer.
• Add melted coconut oil, ground hazelnuts and almonds and mix well to get a compact mixture.
• Roll it out between two layers of baking paper into a thin square (about 12 x 12 cm).

Strawberry cream

• Rinse cashews and put them in a blender along with strawberries and mix into a smooth cream.
• Add melted coconut oil and maple syrup and mix well.
• Put cream over the base, it is easiest to make it in a square container so that the cream does not run off the base, or make an edge out of baking paper.
• Place the finished dessert in the refrigerator for a few hours or overnight to harden.
• Cut into cubes and store in the refrigerator.