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

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