To make the crust: In the bowl of a food processor, combine the raw almonds, coconut, oats, dates, and pinch of salt. Pulse until finely chopped and easily holds together when squeezed in your hand. Press the base mixture into an 8-inch spring form pan. Place the pan in the freezer for at least 30 minutes.

To make the strawberry ripple: In a medium pot, bring the strawberries, honey, and lemon juice to a boil. Boil for 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in a pinch of salt. Let cool completely and then puree in a blender until smooth.

Drain the blanched almonds and add them to the bowl of your food processor with the almond milk. Process until smooth and creamy, about 2-3 minutes. Add 3/4 of the strawberry puree and pulse until just combined.

Remove the base layer from the freezer and pour the almond cream filling in an even layer over the crust.

Using a knife, gently swirl the remaining strawberry puree into the almond cream filling to create a ripple effect.

Cover the cheesecake and place it in the freezer until firm, approximately 4-6 hours. Remove from the freezer 10 minutes before serving.