3 HOURS
4-6
INGREDIENTS
Filling
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1 scoop PhytoBerry
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6 tbsp Virgin Coconut Oil
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1/2 cup Strawberries
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1.5 cups Raw Cashews (Soaked in warm water for 4 hours)
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4 tbsp Maple Syrup
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4 tbsp Lemon Juice
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1/2 tsp Caramel Extract
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A pinch Fine Himalayan Pink Salt
Crust
- 1/2 tsp Virgin Coconut Oil
- 1 cup Almonds
- 6 Large Medjool Dates (Soaked in water for 15 minutes)
INSTRUCTIONS
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Add soaked dates and almonds to a food processor. Process until a sticky crumble forms.
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Line a shallow glass baking dish with parchment paper. Grease the paper with ½ tsp of Virgin Coconut Oil.
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Using your fingers or the back of a spoon, firmly press the crust into the dish.
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Directions for Filling: Using either a food processor, or blender blend PhytoBerry, Virgin Coconut Oil, strawberries, soaked cashews, maple syrup, lemon juice, caramel extract, and salt into a creamy mixture. Pour overtop the crust and freeze for 3 hours.
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Cut the cheesecake into slices and enjoy!
