Drain and rinse the soaked cashews.

In a food processor or high-speed blender, blend the cashews, coconut cream, maple syrup (or agave nectar), melted coconut oil, vanilla extract, and a pinch of salt until smooth and creamy. Set aside.

In a saucepan, combine the chopped strawberries, maple syrup (or agave nectar), and water.

Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 8-10 minutes.

Remove from heat and let it cool. Once cooled, blend until smooth. Set aside.

Preheat the oven to 325°F (165°C).

In a bowl, combine the almond flour, coconut flour, maple syrup (or agave nectar), and melted coconut oil. Mix until it forms a crumbly mixture.

Spread the mixture onto a baking sheet lined with parchment paper.

Bake for 8-10 minutes or until golden brown. Remove from the oven and let it cool.

If using vegan ice cream cones, ensure they’re suitable for your dietary needs or consider making homemade vegan cones.

Fill the cones with the prepared vegan cheesecake filling.

Drizzle the strawberry sauce over the top of the cheesecake filling.

Sprinkle the crunchy topping generously on top.

Garnish with sliced strawberries.

Serve immediately or chill in the refrigerator until ready to serve.