Place the toasted slivered almonds and coconut flakes in the bowl of a food processor and pulse them together until the texture resembles coarse cornmeal.

Add 2 tablespoons maple syrup, 1 tablespoon melted coconut oil, ½ teaspoon cinnamon, and ¼ teaspoon Diamond Crystal kosher salt. Pulse until combined. The crumbs should stick together when you pinch some together between your fingers.

Line an 8-inch square pan with parchment paper and transfer the crust ingredients into the pan. Use an offset spatula to make sure the crust is evenly distributed on the bottom.

Place the crust in the freezer while you make the filling.

Toss the freeze dried strawberries into a powerful blender and blend until a fine powder is formed. Remove 1 tablespoon of powder and set aside to dust on top of the bars later, if desired.

Add the drained cashews, coconut milk, melted coconut oil, lemon juice, maple syrup, vanilla extract and a pinch of salt to the blender. Blitz until very smooth and uniformly pink. Taste for sweetness and tanginess and adjust with additional maple syrup and/or lemon juice if needed.

Pour the filling onto the crust in the parchment-lined pan and smooth the top of the cheesecake with an offset spatula.

Pop the pan, uncovered, in the freezer. When the pan has cooled for an hour, cover the pan tightly with foil and freeze for at least 4 hours or until set. (I don’t cover these bars right away because there can be condensation that forms on the underside of the foil if covered immediately.)

Ready to eat? You can thaw the cheesecake in the fridge for about 2 hours before serving or you can leave it out at room temperature for 10-15 minutes before dessert time.

Remove the bars from the pan, by pulling up on the parchment paper. Using a sharp knife, cut the bars into 16 squares. If desired, top the bars with whipped coconut cream and a dusting of the reserved freeze-dried strawberry powder!