|600 g||strawberries (divided)|
|4 tbsp||coconut oil (divided)|
|3 tbsp||agave nectar|
|coconut oil for greasing|
Add almonds, dates, and half of the coconut oil to a food processor. Pulse until well combined and set aside.
Purée most of the strawberries and all the cashews in a blender. Add agave nectar and the rest of the coconut oil, and purée until smooth.
Grease a springform pan with some coconut oil. Gently press the almond-date dough into the bottom of the pan. Pour the strawberry-cashew purée over. Use a rubber spatula to smooth the top. Freeze the cake for at least 4 hrs.
Meanwhile, roughly chop the pistachios and halve the remaining strawberries.
Approx. 20 min before the cake is completely cooled, take it out of the freezer and top with pistachios and strawberries. Return to the freezer and let cool for approx. 20 min. more. Enjoy!