Blend the cashews with the probiotics and just enough water to create a thick mixture.
Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
The mixture should be aerated and slightly sour smelling when you check on it.
Strawberry Cheesecake
Combine all ingredients except chopped strawberries in a hight speed blender and blend until smooth and creamy.
If the mixture looks seized, allow the blender to run for a few minutes or until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
Transfer the mix to a bowl and fold through the berries.
Don't make this until you're about 30 minutes from dipping the bars or it'll set.
Melt the chocolate and coconut oil in a pan on medium heat. Don't let it heat over 55c.
Remove from the heat, add the chopped nuts and allow to cool to 30c
Pop the cheesecake bars out of the mould and arrange on a tray lined with greaseproof paper.
Transfer the chocolate coating to a short narrow glass so that when you dip the pop it the coating rises above the base of the pop just slightly. The glass should be about ⅔ full or else it'll overflow when you push the pop in.
Continue until all bars are enrobed and then pop back in the freezer to set.
Eat at once or store in an airtight container in the freezer for several months.