NO-BAKE STRAWBERRY CHEESECAKE BARS (Gluten-Free & Vegan)

1. Line an 8-inch square pan with parchment paper, letting the paper hang over the edges of the pan like flaps so you can easily remove the cheesecake after it’s done freezing.
2. Make the crust: Combine the dates, almonds, coconut oil, vanilla extract, almond butter, and sea salt in a food processor or blender & blend until pulverized (a textured consistency is okay).
3. Transfer the crust mixture to your prepared pan, and press it in, making sure it’s completely uniform and firmly packed.
4. Make the filling: Drain your soaked cashews and add them to a blender along with maple syrup, coconut milk, vanilla extract, lemon juice, sea salt, and strawberries. Blend until completely smooth.
5. Pour the filling over the crust and smooth it out until evenly distributed. Garnish with sliced strawberries if desired.
6. Freeze for 5-6 hours.
7. Once frozen, let thaw slightly before slicing into bars. Enjoy!