BERRY AND DATE CHEESECAKE

by Janna Breslin

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

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