VEGAN RASPBERRY CHEESECAKE BARS
So a lot of people 
have been asking me to post a healthy version of a cheesecake. Well, here it is! I present to you my completely raw vegan raspberry cheesecake bars complete with a scrumptious cinnamon pecan crust. These bars can be eaten frozen for a more “ice cream” type of texture, or thawed for a softer texture.
have been asking me to post a healthy version of a cheesecake. Well, here it is! I present to you my completely raw vegan raspberry cheesecake bars complete with a scrumptious cinnamon pecan crust. These bars can be eaten frozen for a more “ice cream” type of texture, or thawed for a softer texture.
The trick to these vegan raspberry cheesecake bars to achieve that cheesy texture is soaked cashews! I’ve been seeing so many recipes using soaked cashews and finally I decided to give it a try, and I do not regret it! It’s best to prepare your cashews soaked overnight, but if you forgot, don’t worry! You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours.
I recommend you use a powerful Food Processor
or blender for this recipe to achieve that super soft creamy texture!
or blender for this recipe to achieve that super soft creamy texture!
VEGAN RASPBERRY CHEESECAKE BARS
PREP TIME
TOTAL TIME
Serves: 15
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 coconut milk (just the 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
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