The Cashew Nuts (1 cup) must soak for at least 3 hours OR boiled for about ten minutes. You'll use them to make the creamy topping. Pit the Dates (1/2 cup).
To make the crust, add Raw Almonds (1 cup), Dried Fig (3/4 cup), Water (1/2 tablespoon), and dates to a food processor and mix to combine.
The mixture should stick together.
Place muffin liners in a muffin tin. Using a spoon and your hands, pack the crust into the liners.
Add the hydrated cashews, Light Coconut Milk (1/2 cup), Lemon (1/2), Agave Syrup (2 tablespoon), and Vanilla Extract (1 teaspoon) to the food processor and process until smooth.
Melt the Coconut Oil (1/4 cup) on the stovetop or microwave and add to the cashew mixture, and blend well.
Spoon the cashew mixture over the crust.
Thinly slice the Fresh Strawberry (3/4 cup).
Using a toothpick through the fruit, carefully push the strawberries and Frozen Blueberries (1/2 cup) into the cheesecakes into your favorite stars and stripes pattern.
Freeze for 3 hours, then thaw for 3-5 minutes and enjoy!