Place raw cashews in a bowl and cover with a couple inches of water. Let soak for 2-3 hours at room temperature to soften the cashews.

In a food processor, combine the almond flour, pecans, butter, vanilla, and salt. Process until evenly blended and crumbly.

Divide the crust mixture between four glass cups, gently packing the mixture down into the bottom.

Set cups in the fridge while you prepare the filling.

Drain and rinse the soaked cashews and place them in a clean food processor with ½ cup of water. Process to a fine paste, scraping down the sides as needed.

In a large heat-proof bowl, mix the unflavored gelatin and Cacao Bliss. Slowly add the boiling water, whisking constantly, until the gelatin fully dissolves. Add in the maple syrup and vanilla extract and whisk to combine.

Add the cashew paste to the gelatin mixture, whisking thoroughly until combined and smooth. You want to make sure no lumps remain.

Take the cups with the crust out of the refrigerator and evenly divide the filling between each cup. Place the cups back in the refrigerator and chill for at least 3-4 hours, until the filling has fully set.

Once the cheesecake is set and you’re ready to serve, remove from the refrigerator and top each cheesecake with slices of strawberries.

Store any leftovers in the refrigerator for a couple of days.