9 tbsp maple syrup (or any other liquid sweetener)
5 tbsp coconut oil, melted
Juice of a whole lemon
1 tsp vanilla extract
½ tsp salt
1 cup raspberries + more for the ombre effect
optional: beetroot for color
Instructions
For the crust, place all ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into a rectangular (preferably silicon) tin and press down the mixture until you have the crust.
Place in the fridge while working on the filling.
With a good blender, combine all the filling ingredients at high speed.
Pour ⅔ of the mixture over your crust and then add extra raspberries to the ⅓ of the mixture still in the blender to make the deep pink layer.
If you want extra color, you can add beetroot powder or ¼ of a cooked beetroot to make it really intense like in my picture.
Pour the pink layer of the light layer and with a knife make some swirls.
Freeze for 5 hours or overnight
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raw-raspberry-cheesecake-bars/