Raw Raspberry Cheesecake Bars
RAW RASPBERRY CHEESECAKE BARS
[VEGAN + GRAIN-FREE]
ADAPTED FROM LOVE&LEMONS
Nut Crust:
1 cup nuts of choice (I used almonds and pecans)
4 black mission figs (or medjool dates)
½ tablespoon coconut oil
heaping ¼ teaspoon sea salt
"Cheesecake" layer:
1 cup raw unsalted cashews, soaked in boiling water for 1-2 hours
½ cup full fat coconut cream and some of the milk if needed
½ pint fresh raspberries
¼ cup real maple syrup
1/2 a lemon, juiced
1-2 teaspoons vanilla
½ teaspoon sea salt
Raspberry Chia layer:
½ pint fresh raspberries
1-2 tablespoons maple syrup (depending on taste)
2 tablespoons chia seeds
INSTRUCTIONS:
Measure out cashews into a heat safe bowl, and add enough boiling water to cover all cashews. Let soak for 1-2 hours. (The longer the better)
In a high powdered food processor or blender pulse the nuts, figs/dates, coconut oil and salt together until crumbly. If using almonds, be careful to not over-pulse or you will have almond butter. (it could be worse)
Line a small loaf pan with parchment paper allowing 1 inch of overhang on each side to help you remove the bars later. I ended up using about half of my loaf pan because I wanted a thick bar, so I created a barrier with foil to keep the liquid layers from spreading. Press your mixed nut crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.
Once your cashews have softened, blend the cashews, coconut cream & milk, maple syrup, fresh squeezed lemon juice, vanilla and salt until completely creamy. My small food processor took a bit to create the creamy texture but it did the job! You want the texture to be thick and smooth. Mine was the texture of half melted ice cream.
Pour 2/3 of filling over the crust and smooth until even. In the remaining cheesecake layer, mix in 1/2 a pint of raspberries. You can skip this step if you want a 3 layer bar instead of 4. I liked the pretty colors with the added raspberries, but it did create more of an 'ice-cream' texture because of the hydration from the berries. Take it or leave it, totally up to you. Place in freezer for about 1-2 hours.
In a small bowl or your food processor, mix together raspberries, maple syrup and chia seeds. Blend or mix until smooth. If your cheesecake layer is ready, move onto step seven, if not, place in refrigerator until ready to use.
When the cheesecake layer is frozen and firm to the touch, pour the raspberry chai mixture on top and spread to cover entire surface. Freeze for 2 hours or overnight.
Once you're ready to indulge, remove from freezer, carefully remove bars and let soften for about 30 minutes. Slice into slices and enjoy! Store remaining bars in freezer in freezer safe bag or container and enjoy whenever the mood strikes!
