Method

1. Soak 2 cups of cashews in water overnight for the cheesecake filling.
2. Next, make the roasted strawberries. Chop ½ pound of strawberries into small pieces.  Pour half a tablespoon of balsamic vinegar over the strawberries and stir until they are coated. Spread the strawberries into an even layer on a sheet pan lined with parchment paper and roast at 400 degrees for 20 minutes. Remove them from the oven and let cool.
3. Add the crust ingredients to a food processor and pulse until a sticky dough forms. Press the dough into an 8×8 baking pan lined with parchment paper. Put the crust in the fridge or freezer while you prepare the cheesecake filling.
4. Add the soaked cashews, lemon juice, maple syrup, coconut oil, coconut milk, and vanilla extract to your food process or high powered blender. Blend the filling until silky smooth and creamy.
5. Transfer the filling to a mixing bowl and add the cooled roasted strawberries. Gently fold the roasted strawberries into the filling. Give the filling a taste and adjust the level of sweet or tart to your taste.
6. Pour the cheesecake filling over the prepared crust. Freeze the cheesecake bars overnight or until completely solid.
7. When you are ready to serve, remove the cheesecake bars from the freezer and let sit on the counter for around 10 minutes to slightly soften. Use a sharp knife to slice the bars into 9 or 16 pieces. Serve and enjoy!