Strawberry & Cream Cake

1: In a food processor, combine the shredded coconut, oats, medjool dates, cacao powder, and melted coconut oil.

2: Process the mixture while gradually adding water until a cohesive ball forms.

3: Press the mixture into a springform pan and smooth it out.

4: Place the crust in the fridge to set while preparing the cream layer.

5: In a blender, combine soaked cashews, maple syrup, melted coconut oil, full fat coconut milk, rose water, and lemon juice until smooth.

6: Fold in the chopped strawberries and rum.

7: Pour the cream layer over the chilled crust and smooth it out.

8: Chill the cake until set, then top with coconut whip cream and sliced strawberries before serving.