Add strawberries and sweetener to a small pot and cook for 5 minutes, 100 degrees, speed 1.5

Add to a blender and puree for 30 seconds

Reserve 2 tablespoons of strawberry puree and divide this between the 4 popsicle moulds

Add in the soaked cashews, coconut cream and vanilla and mix until smooth

Pour into the popsicle moulds on top of the strawberry puree

Place a popstick in each mould and place in the freezer for 2 hours

In the meantime add the almonds, coconut and dates to your blender or food processor and mix on high speed until it is sticky

Press onto of the cheesecake mixture and return to the freezer over

The next day dip the moulds in boiling water to loosen the popsicles, pull each one out and store in the freezer until you are ready