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    Very Berry Cheesecake


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    Prep Time:

    3 HOURS

    Servings Icon
    Serves:

    4-6


    INGREDIENTS

    Filling

    • 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

    Crust

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

     

    INSTRUCTIONS

    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 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 uniform squares and enjoy!