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 Optional chocolate drizzle: 1/3 cup Enjoy Life's Chocolate Chips

Instructions 1. Soak cashews overnight in a bowl of water 2. In the morning, rinse and discard water from bowl, set aside Crust 3. In a food processor, add sunflower seeds and grind into flour 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt 5. Blend until smooth 6. Line a 7x11 glass baking dish with parchment paper 7. Spoon crust mixture and flatten evenly Filling 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor 9. blend until creamy and smooth 10. Once blended, add in chocolate chips and spread mixture evenly over crust 11. Place in freezer for 4-6 hours 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator