Strawberry Swirl Cheesecake

Coconut Cream Ingredients:
2 cups coconut meat
¼ cup agave
1 tsp. lemon juice
¼ tsp. Himalayan sea salt
¼ tsp. vanilla powder
½ cup melted coconut oil

Directions:
Place all the ingredients into a high speed blender except for the coconut oil. Blend until creamy smooth. Turn the blender on low and add the coconut oil until evenly mixed. Place the contents of the blender into an air tight container. Place into the refrigerator overnight.

Strawberry Layer Ingredients:
2 cups thawed frozen strawberries
20 medium sized pitted dates
¼ cup agave
1/8 tsp. Himalayan sea salt
½ cup melted coconut oil

Directions:
Place the dates, strawberries and the juice, and agave into a high speed blender. Blend until creamy smooth. Turn the blender on low and add the coconut oil. Mix until evenly distributed. Place into the refrigerator in an airtight container overnight.

See Chocolate Florets recipe in Garnishes.

Assembly:
Place the coconut cream into a pastry bag with a 1M tip. Place the strawberry cream into a pastry bag with a 2A tip.
In a decorative glass, place a layer of coconut florets in the bottom. Place a layer of strawberry drops on top of the bottom layer of coconut.
Place a layer of chocolate florets on the top of the strawberry drop layer.
Repeat this whole process again one more time.

Will last 3-4 days in the refrigerator.