In order to make the crust you should take the ingredients from the crust (1c of almonds, 2c walnuts, 1c dates) and soak them for at least 1 hour. Then drain and put in the food processor, add 1 pinch of Himalayan salt and some cinammon to taste. Process until you get a sticky paste. Spread the mixture at the bottom of the pan and press with your fist against it so it's firm and even. For the Cheese/filling: Soak the 3c of cashews and the cup dates for at least 1hour. Then put in a high speed blender along with half of the strawberries (100gr minimum), 2c water, 3ts vanilla, 1ts salt, 1/2c coconut oil. Blend and add some water if it's difficult to start: the mixture should be dense but not completely liquid. Taste the mixture and depending on your taste and on how sweet the strawberries are or how big the dates, add 1/2c of honey if you feel it needs to be more sweet. Then as an option also, you can add 2 to 3 ts of husk and blend it in the mixture. This will help your cheese to hold better. Make sure you have a good brand of organic husk. Once the filling is ready, pour it in the cake recipient and start making the topping/glossing. For the glossing: Put the other half of the strawberries (100gr) in the clean blender, with 1/2 cup of honey and a 1/2c of water. Pour it on top of the cheese. That's it! you're nearly done! Just put the cake in the freezer for 3 hours minimum, then switch to the fridge and take it out few minutes before serving! Enjoy!! You can watch the live video below to have a bit more hints!