Soak the cashew nuts in water, cover and chill for approx. 12 hrs. or overnight along with the tin of coconut milk.
Puree the almonds, dates and coconut oil in a blender. Spread the mixture in the prepared tin, press down flat, transfer to the freezer.
To melt the chocolate
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie. Drain the chickpeas, retain approx. 200 ml of the chickpea water (aquafaba).
Remove the hard part of the coconut milk (coconut cream) with a tablespoon (approx. 180 g). Combine 3 tbsp of this with the agar-agar in a small pan, bring to the boil while stirring and boil fast for approx. 1 min., allow to cool slightly. In a blender, puree the strawberries, drained cashew nuts, remainder of the coconut cream, chocolate, chickpea water, coconut oil, rice syrup, lemon juice and salt. Spread the mixture over the base, cover the cheesecake and freeze for approx. 8 hrs.
Remove the cheesecake from the freezer approx. 2 hrs. prior to serving. Decorate with the strawberries, coconut flakes and blossom.