For the cheesecake

1. First off…you must soak your cashews in water overnight (or at least 8 hrs). If you haven’t done this yet, you cannot proceed.
2. Add pecan halves and pitted dates to a food processor and process until a sticky-like texture is reached. Transfer it to a 9″ cheesecake pan and distribute it evenly, pressing it and packing it at the bottom to create the cheesecake crust.
3. Wash and dry the food processor. Drain and rinse cashews using a strainer, and add them to the food processor. Add in lime juice, maple syrup, coconut oil, filtered water, salt and vanilla bean seeds, and process until a smooth consistency is reached. Pour on top of the crust and use a spatula to smooth it out. Cover cheesecake with a plastic wrap and freeze overnight.
4. Remove cheesecake from the freezer 30 minutes prior to serving, slice it up and add Strawberry Rhubarb Sauce on top. Enjoy right away or refrigerate for up to 1 week.
5. You can also top it with a Sweet Cherry Sauce. See below.

For the Sweet Cherry Sauce

1. Make sure all of your cherries have been pitted.
2. Add cherries to sauce pan, along with water and honey. Bring water to a boil. Once it boils, reduce heat and let simmer for about 20 min.
3. Remove from heat. Place strainer on top of your heat-proof bowl and pour sauce on strainer. Using your wooden spoon, help break down the cherries so that all that delicious cherry juice falls on the bowl.
4. Place cherry juice back on your saucepan.
5. On your measuring cup, add in lemon juice and arrowroot powder. Using a spoon, mix together so arrowroot completely dissolves.
6. Place saucepan under medium heat; once cherry juice starts slightly simmering, slowly add in the arrowroot-lemon juice mixture.
7. Turn heat off and using a spoon, mix it all together. Sauce will start thickening.
8. Once cool, pour on your cheesecake (or favorite dessert).