Cheesecake crust

• 2 cups raw sunflower seeds, ground into flour (if you sub another nut, I can't promise the cookie dough taste)
• 2 tbsp grass-fed butter or coconut oil
• 4 tbsp pure maple syrup
• Dash Himalayan sea salt

Filling

• 2 cups raw cashews, soaked in water overnight
• 2-3 tbsp coconut oil
• 1 tsp vanilla
• 2 tbsp pure maple syrup
• Dash himalyan sea salt
• 1/3 cup Enjoy Life's mini chocolate chips

Cheescake Crust Instructions

1. Soak cashews overnight in a bowl of water
2. In the morning, rinse and discard water from bowl, set aside
3. Crust.
4. In a food processor, add sunflower seeds and grind into flour
5. Add grass-fed butter or coconut oil, maple syrup, and sea salt
6. Blend until smooth
7. Line a 7x11 glass baking dish with parchment paper
8. Spoon crust mixture and flatten evenly

Filling Instructions

1. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
2. blend until creamy and smooth
3. Once blended, add in chocolate chips and spread mixture evenly over crust
4. Place in freezer for 4-6 hours
5. Remove, slice into bars, drizzle with chocolate, and store in refrigerator

Notes