For The Crust:

        • 1 Cup Medjool Dates

        • ⅓ Cup Cacao Powder

        • ½ tsp Sea Salt

        • ½ tsp Vanilla Bean Powder

        • ½ Cup Cashews

For The Filling:

        • 1½ Cups Raw Cashews

        • 1 Cup Fresh Strawberries

        • ½ Cup Coconut Cream

        • ½ Cup Coconut Butter

        • ⅓ Cup Pure Maple Syrup

        • 8 Medjool Dates

        • 1 Bottle of Sol-ti ENERGY+ SuperShot

        • ¼ Cup Cacao Powder

        • ½ tsp Vanilla Bean Powder

        • Fresh Berries of Choice to decorate with

1. Prepare the crust:

        • In a food processor, combine Medjool dates, cacao powder, sea salt, vanilla bean powder, and cashews.

        • Pulse until the mixture sticks together when pressed.

        • Press the crust mixture evenly into the bottom of a springform pan (6–8 inches). Place in the freezer to set while preparing the filling.

2. Prepare the filling:

        • Drain and rinse the soaked cashews.

        • In a high-speed blender or food processor, combine cashews, fresh strawberries, coconut cream, coconut butter, maple syrup, Medjool dates, ENERGY+ SuperShot, cacao powder, and vanilla bean powder.

        • Blend on high until the mixture is silky smooth and creamy. Scrape down the sides as needed.

3. Assemble the cheesecake:

        • Pour the filling over the prepared crust and spread it evenly with a spatula.

        • Tap the pan gently on the counter to release any air bubbles.

4. Chill:

        • Place the cheesecake in the freezer for at least 4–6 hours, or until firm.

5. Decorate and serve:

        • Remove the cheesecake from the freezer and let it sit at room temperature for 10–15 minutes before slicing.

        • Decorate with fresh berries of your choice and serve chilled.

Enjoy!