- 1 cup pecans
- 1 cup medjool dates
- pinch of salt
- 1 1/2 cups cashews, (soaked in water for 4 hours or overnight)
- 2-3 Tbsp Oatsome
- ¼ cup maple syrup or agave
- juice of 1/2 lemon
- 1 tsp vanilla extract
- 1 cup fresh strawberries
- 1 cup fresh strawberries chopped
- 2 Tbsp strawberry jam
Add your pecans, dates, and salt to a food processor and pulse until it forms a dough.
Line an 8 x 8 inch pan with parchment paper and press your dough into the bottom of the pan.
Place in the fridge while you prepare the rest of your cheesecake.
Strain your cashews, and pour them into your food processor, or a high-speed blender.
Pulse them until they form a smooth cream.
Next add your strawberries, Oatsome, maple syrup, lemon juice, and vanilla extract and pulse together until creamy. Pour mixture into the pan with prepared crust and allow to firm up in the fridge overnight for a creamy cheesecake texture, or in the freezer for a couple of hours for more of an ice cream type of texture. Just before serving make fresh strawberry topping and then spread on top and cut into bars, and serve.