2cupsstrawberries(frozen thawed and drained of excess liquid)
To prepare the crust
Lightly coat a 6 inch spring form removable bottom pans with coconut oil.
Process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates).
Firmly press crust into the bottom of the prepared pan, and set aside.
To make filling
In a high speed blender or food processor, combine coconut meat, water, dates, sea salt, vanilla, and berries in a food processor and blend until smooth and creamy.
With the processor running, add the coconut butter and cacao butter and process for a minute until blended. Set aside.
For the puree
Combine all ingredients in a high speed blender and blend until smooth. Set aside.
To assemble cheesecake
Pour 1/3 of the cheesecake mixture over the crust, then drop some of the puree by the heaping tsp over that and swirl with a knife.
Then pour over half the remaining cheesecake, then more of the swirl by the heaping tsp. then swirl with a knife.
Pour the remaining cheesecake mixture over that, then more of the puree (you will have extra puree leftover for the topping).
Place in the freezer for about 4 hours to firm up.
Once the cheesecake has firmed up, Place the whole strawberries on top of it, cut side down, and drizzle with the remaining puree.
Nutritional Information(per serving)
Notes: If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling. If you have access to fresh organic strawberries, feel free to use them instead of the frozen.