DATE AND ALMOND CRUST
- 1 cup medjool dates, pitted
- 3/4 cup raw almonds
- 1 tbsp coconut oil, melted & cooled
- 1/2 tsp vanilla extract
- 1 tbsp creamy almond butter
- Pinch sea salt
STRAWBERRY FILLING
- 1 1/4 cup raw cashews, soaked overnight or “flash soaked” in hot water for 1
- 1/2 cup maple syrup
- 1/3 cup plus 1 tbsp canned, full-fat coconut milk
- 1/2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2 cups (16 oz) fresh or frozen strawberries
- Pinch salt
Line an 8-inch square pan with parchment paper, letting the paper hang over the edges of the pan like flaps so you can easily remove the cheesecake after it’s done freezing.
Make the crust: combine the dates, almond, coconut oil, vanilla, almond butter, and salt in a food processor or blender & blend until pulverized (texture is okay)!
Transfer crust to your pan, and press the mixture into it making sure it’s completely uniform and firmly packed.
Make the filling: drain your soaked cashews and add them to a blender along with maple, coconut milk, vanilla, lemon, sea salt and strawberries. Blend until completely smooth. Pour the filling over the crust and smooth out until evenly distributed.
Garnish with sliced strawberries — freeze for 5-6 hours. Once it is frozen, let thaw, & slice into bars. Enjoy!
