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.