Soak the cashews in water in a bowl for at least 5 hours.
Pulse cashew nuts in food processor with enough butter (3-4 TBSPs) to get a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press nut mixture onto coconut to make crust.
Place cream cheese, 1 tbsp cashew nuts, butter, lemon juice, sugar free syrup, vanilla and strawberry extract and 6 tablespoons of water in a food processor and process until smooth fluffy puree texture. You can add the protein powder in here.
Pour mixture onto crust, and freeze 2 hours or until firm. Remove from freezer, slice while frozen, and serve with sugar free jam and/or berries! Let it defrost to get soft or eat it as a hard slice!
