Vegan Raspberry Cheesecake Bars

• Vegan
• Gluten free

• Produce

  • 1 Lemon, Juice of
  • 1 tbsp Lemon, zest
  • 1 cup Medjool dates
  • 1 cup Raspberries

• Canned Goods

  • 1 large can Coconut cream, full-fat

• Condiments

  • 5/16 cup Maple syrup

• Pasta & Grains

  • 3/4 cup Oats

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Cashews
  • 1/2 cup Pecans

Found on choosingchia.com

Description

Ingredients

• Crust:
• ½ cup pecans
• ¾ cup oats
• 1 cup medjool dates
• ½ tsp cinnamon
• pinch of salt
• Filling:
• 1 cup cashews, soaked
• 1 large can full-fat coconut cream
• ¼ cup maple syrup
• juice of 1 lemon
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Raspberry swirl:
• 1 cup raspberries
• 1 tbsp maple syrup

Directions

• Line an 8x8 inch pan with parchment paper.
• In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water.
• Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.
• Place the cashews in a food processor, and blend until completely smooth. Set aside.
• Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Make sure to just scrape the cream off the top of the can, and not the remaining liquid on the bottom. It should be a thick texture.
• Add the maple syrup, lemon juice, lemon zest, and vanilla and continue to whip until incorporated.
• Pour your blended cashews into the coconut whip and gently mix together with a spatula or spoon.
• Pour the mixture into your pan.
• Place your raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer.
• Using a sharp knife, begin to make swirls, or figure eights into the raspberry layer to achieve that swirly look.
• Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.
• When ready to serve, remove from pan, cut into squares, and serve!