Add the nuts to a food processor. Pulse them until they are coarsely crushed. Gradually add 1-2 dates, until the mixture forms into a ball.

Add the crust mixture into a round cake pan (20 cm) with parchment paper and slightly press with fingers to even.

In a food processor, add the cashews, maple syrup, lemon juice, melted cacao butter, vanilla extract, salt and blend until creamy and smooth. Add the strawberries, blend until smooth.

In a small saucepan, add the yogurt and agar agar powder. Stir together. Let rest for 5 min. Heat to boiling (about 85 C), stirring the agar agar is dissolved about 5-8 min.

Cut finely the remaining strawberries. Put them on the sides of the pan.

Add the yogurt into a food processor. Place the mixture on the base. Keep the cake in the refrigerator for a few hours or overnight.