Ingredients

The following ingredients have 16 Servings
  • 1/4 cup dates (pitted, soaked overnight)
  • 1/4 cup shredded coconut flakes (unsweetened)
  • 1 cup macadamia nuts (raw)
  • 1 cup pecans (raw)
  • 3 tbsp unsweetened cocoa powder
  • 2 cups raw cashews (soaked overnight)
  • 3/4 cup coconut oil (melted)
  • 1 tsp vanilla extract
  • 3/4 cup lemon juice
  • 1-2 drops liquid stevia
  • 4 oz strawberries (frozen)
  • 1-2 drops liquid stevia
  • 1/2 cup fresh strawberries sliced thinly for topping

Instruction

  • Prepare an 8-inch x 8-inch square baking dish by layering parchment paper crisscross with the sides hanging over. This allows for easy removal.
  • Add the ingredients for the crust to a food processor, blend until a sticky mixture forms. Transfer the crust to the baking dish, spread into an even layer pressing the crush firmly into the pan.
  • Next place the ingredients for the filling in the food processor and blend until smooth. Add the filling to the top of the crust in an even layer.
  • Place in the freezer 4-6 hours or overnight.
  • Make the sauce by blending the frozen strawberries with stevia until smooth. Pour the sauce over the cheesecake and spread into an even layer. Add the fresh strawberries to the top pressing them a bit into the sauce.
  • Freeze 1-2 hours then remove from the freezer, cut into 16 bars and enjoy. Keep bars in the freezer up to 1 month.