BERRY AND DATE CHEESECAKE
INGREDIENTS
For the crust:
½ cup pecans
½ cup macadamia nuts
½ cup dates
½ cup walnuts
For the filling:
1 cup date paste
3 cups cashews, soaked for 3 hours
½ cup almond milk
2 cups strawberries
¾ cup coconut oil
¼ cup lime juice
Berries for serving
DIRECTIONS
Put nuts, walnuts, dates and pecans in a food processor and blend well. Put 3 spoons of crust mix into each part of a muffin tin, press well and leave aside for now. Put cashews, strawberries, date paste, lime juice, almond milk and coconut oil in the food processor and blend well. Put 3 spoons of filling mix on top of crust mix. Place in the freezer and keep for 2 hours. Transfer cheesecakes on a platter, top with berries and serve.
NUTRITIONAL VALUE
Fat: 30 g
Carbs: 49 g
Protein: 10 g
Total Calories: 400 Calories