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Very Berry Cheesecake

Very Berry Cheesecake

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  • 1 scoop PhytoBerry

  • 6 tbsp Virgin Coconut Oil

  • 1/2 cup Strawberries

  • 1.5 cups Raw Cashews (Soaked in warm water for 4 hours)

  • 4 tbsp Maple Syrup

  • 4 tbsp Lemon Juice

  • 1/2 tsp Caramel Extract

  • A pinch Fine Himalayan Pink Salt


  • 1/2 tsp Virgin Coconut Oil
  • 1 cup Almonds
  • 6 Large Medjool Dates (Soaked in water for 15 minutes)



  1. Add soaked dates and almonds to a food processor. Process until a sticky crumble forms.

  2. Line a shallow glass baking dish with parchment paper. Grease the paper with ½ tsp of Virgin Coconut Oil.

  3. Using your fingers or the back of a spoon, firmly press the crust into the dish.

  4. 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.

  5. Cut the cheesecake into slices and enjoy!


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