Blessed Strawberry Mylk Cheesecake Preparation time: 30 minutes Servings: 8   Ingredients: For the base: 1 cup almonds 2/3 cup fresh dates, pitted For the filling: 2 cups cashew nuts, soaked overnight 2 tbsp lemon juice 1 tsp pure vanilla extract 1/3 cup maple syrup ½ cup melted coconut oil 2 cups strawberries 2 scoops Blessed Protein Strawberry Mylk Directions: To make the crust, place the almonds and dates in a food processor and pulse until combine.  Grease an 8 inch springform pan and line with parchment paper. Press the mixture firmly and evenly against the bottom of the cake pan. To make the filling, rinse and drain well cashew nuts. Place them in a high power food processor. Add the lemon juice, vanilla extract, maple syrup, coconut oil and Blessed Protein Strawberry Mylk and blend until smooth. Add the strawberries and process until well blended. Pour the filing over the cake base and refrigerate overnight. Decorate as you wish, slice and serve. Nutrition Facts: Amount Per Serving Calories: 350 Calories from Fat: 214 Total Fat: 25g Saturated Fat: 10g Trans Fat: 0 Cholesterol: 0mg Sodium: 48mg Total Carbohydrate: 26g Dietary Fiber: 4g Sugars: 14g Protein: 11g [freemium signup]
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