For the crust
- 1.5 cups oats
- 1/2 cup almond flour
- 8 pitted Medjool dates
- ¼ cup melted coconut oil
- 4 tbsp Rusty’s Maple Almond Butter
For the cheesecake
- 2.5 cups raw cashews soaked in cold filtered water for at least four hours or preferably overnight (see Notes)
- ½ cup coconut milk or cream
- ¼ cup coconut oil melted and cooled
- ⅓ cup silan
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
- 2 tbsp Rusty’s Maple Almond Butter
- 2 cups strawberries halved
- Line a pan with parchment paper. Set aside.
- Add the oats, almond flour, pitted dates, coconut oil, and Rusty’s to a food processor or high-powered blender and pulse until it comes together into a sort of sticky dough, with small bits remaining. Don’t over-process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
- In the same food processor, combine all of the filling ingredients except the strawberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. If you feel it’s not creamy enough, you can add a bit more coconut milk or lemon juice. Scrape down the sides as necessary.
- Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
- Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Press the strawberry halves into the bars.
- Place in the freezer to firm up for at least 3 hours before cutting. Run your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife. Let them thaw at room temperature for 10-15 minutes before serving.
- Store leftovers tightly wrapped in the freezer.
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