For the crust:

        • 1 Cup Raw Cashews

        • 8-10 Medjool Dates

        • ½ tsp Vanilla Bean Powder

        • ¼ tsp Sea Salt

For the filling:

        • 1 Bottle of Sol-ti PREBIOTIC SuperShot

        • 1lb Fresh Strawberries (plus extras for Topping)

        • ⅓ Cup Coconut Oil

        • 1 Cup Coconut Cream

        • 1 Cup Raw Cashews

        • 10 Mejdool Dates

        • ¼ Cup Pure Maple Syrup

Prepare the Crust:

        • In a food processor, combine the raw cashews, medjool dates, vanilla bean powder, and sea salt.

        • Process until the mixture becomes sticky and holds together when pressed.

        • Line an 8x8 inch baking pan with parchment paper.

        • Press the crust mixture evenly into the bottom of the pan.

        • Place the pan in the freezer while you prepare the filling.

Prepare the Filling:

        • Drain and rinse the soaked cashews.

        • In a blender or food processor, combine the soaked cashews, PREBIOTIC SuperShot, fresh strawberries, melted coconut oil, coconut cream, medjool dates, and pure maple syrup.

        • Blend until the mixture is completely smooth and creamy. This may take a few minutes; scrape down the sides as needed to ensure everything is well blended.

Assemble the Cheesecake Bars:

        • Pour the filling mixture over the prepared crust in the baking pan.

        • Smooth the top with a spatula to create an even layer.

        • Add extra fresh strawberry slices on top for garnish if desired.

Freeze the Cheesecake Bars:

        • Place the pan in the freezer and let it set for at least 4 hours or until firm.

Serve:

        • Once set, remove the cheesecake from the freezer.

        • Let it sit at room temperature for about 5 minutes before cutting into bars.

        • Use a sharp knife to slice into desired portions, wiping the knife clean between cuts for neat edges.

Enjoy:

        • Serve the cheesecake bars immediately. Store any leftovers in an airtight container in the freezer.