Leave the tins of coconut milk in the fridge to cool for a few hours. This will separate the water from the cream. Note: It’s important you use good quality coconut milk, otherwise the milk and cream might not separate.

Line a 7” x 7” baking tin with greaseproof paper.

Soak the dates in hot water for 10 minutes or until soft. Meanwhile, leave the cashews to soak in hot water in a separate bowl.

Blend the almonds until fine and add the almond flour to a mixing bowl.

Next, drain the dates and blend them with 2 tbsp of the maple syrup to make a smooth paste.

Transfer the paste to the mixing bowl with the almond flour and combine with the cocoa powder and the cream taken from a tin of coconut milk.

Once well combined, pour the mixture into the baking tin. Use a spatula to level the mixture, then refrigerate the base until the cheesecake mix is ready.

To make the strawberry cheesecake layer, drain the cashews and place in a blender.

Add all the remaining cheesecake ingredients to the blender, including 1 cup of the strawberries, and blend until smooth.

Remove the base from the refrigerator and pour the strawberry cheesecake layer over the brownie base. Gently tap the baking tin to level the cheesecake layer.

Cut the remaining strawberries into slices roughly half a cm thick and arrange on top of the cheesecake for decoration.

Place the baking tin in a freezer for two hours, then serve immediately.