1 1/2 cups raw macadamia nuts
1/2 cup fresh almond milk, or can full fat coconut milk
1/2 cup fresh lemon juice
1/2 cup coconut oil, melted
1/2 cup coconut sugar
1 tsp vanilla extract
1/2 cup fresh strawberries, hulled
1 tbsp fresh lemon juice
1. Process nuts, milk, 1/2 cup lemon juice, sugar and vanilla till smooth in food processor or blender, 3-5 minutes
2. Set aside 1/2 cup of the filling you just mixed and pour the rest into a waiting Springform pan with my gluten free coconut flour pie crust already cooked. Or you can make it without a crust.
3. Blend the strawberries till smooth and add 1 tbsp fresh lemon juice and mix. Pour strawberry puree and the half cup of reserved filling on top of cake that's in the pan and swirl it to make a nice colorful design. Place cake in freezer for 2 hours and let thaw 30 mins before eating!