Place cashews into a jar, cover with water, seal and soak overnight (or at least 3 hours).
To make the base, add That’s it. fruit bars, almonds, and 1 Tbsp cacao powder to a food processor. Pulse until the mixture comes together and starts to form a ball (add a splash of water or brown rice syrup, if needed).
Using a 12 cup silicon muffin pan, divide mixture between 9-12 cups. Firmly pack the mixture into the base of the silicon cups.
Place in the freezer while you prepare the cheesecake mixture.
Drain cashews and place in a high speed blender along with the coconut cream, coconut oil, coconut butter, remaining cacao powder, brown rice syrup and milk. Blend on high speed until smooth and creamy.
Remove the silicon cups from the freezer and pour cheesecake mixture evenly between silicon cups.
Press a strawberry into the center of each cup. Sprinkle with cacao nibs if you like.
Place mini Chocolate & Strawberry Cheesecakes in the freezer to set for at least 6 hours.
Remove from the freezer for 20-30 minutes before serving.
