Ingredients

• Ingredients 4 Nākd Strawberry Crunch Bars 65g cashew nuts, soaked overnight in water and drained Juice of 2 lemons 60ml agave nectar or maple syrup 60ml coconut oil, melted 1 tsp vanilla extract 3 pitted dates 6 large strawberries

Preparation

• Preparation Serves:  6 Preparation time: 15 minutes, plus 15 minutes chilling Cooking time: 15 minutes Method Grease or line a muffin tin or preferably use a silicon muffin tray to make the cheesecakes easier to remove. Chop the Nākd bars in a food processor or high powered blender into small bits and divide them into 6 sections. Press firmly into the bottom of the muffin tins or silicon trays to make 6 cheesecake bases. Blend together the cashew nuts, agave nectar/maple syrup, coconut oil and vanilla until it makes a smooth silky mixture. Pour the mixture onto each of the cheesecake bases until it fills the top. Make the strawberry swirl by blending together the dates and strawberries then dropping a few dots of the mixture onto the top of the cheesecakes. Use a skewer to gently swirl the strawberry mixture around. Place the cheesecakes in the freezer overnight or for at least 4 hours to set. Sit at room temperature before serving and enjoy!