30 Best Vegan Recipes #22
22. Raspberry Cheesecake Bars
Ingredients
Crust:
- ½ cup walnuts
- ¾ cup oats
- 1 cup Medjool dates
- ½ tsp cinnamon
- Pinch of salt
Cheesecake Filling:
- 1 ¾ cups cashews, soaked overnight and drained
- 1 cup full-fat coconut milk (use the cream from the top with a bit of liquid)
- ¼ cup refined coconut oil, melted
- ¼ cup maple syrup
- Juice of 1 lemon
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Raspberry Swirl:
- 1 cup raspberries (fresh or frozen)
- 1 tbsp maple syrup (optional, for added sweetness)
Instructions
- Line an 8×8 inch pan with parchment paper.
- In a food processor, combine walnuts, oats, dates, cinnamon, and salt until a dough forms. If it's too dry, add more dates and blend again.
- Press the crust mixture evenly into the bottom of the prepared pan. Place it in the freezer while you prepare the filling.
- In a blender, add the soaked cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
- Pour the cheesecake filling over the crust in the pan.
- In a small saucepan, cook the raspberries and maple syrup over medium heat for 5-10 minutes until the mixture thickens.
- Drop spoonfuls of the raspberry mixture onto the cheesecake layer. Use a knife or chopstick to swirl the raspberry into the cheesecake for a marbled effect.
- Place the pan in the freezer for at least 4 hours or overnight until the bars are firm.
- When ready to serve, let the cheesecake bars thaw for about 5 minutes before cutting into squares.
Notes
Source: Choosing Chia
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