Raw Raspberry Cheesecake Bars
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 cup raw cashews
  • ¼ cup rolled oats
  • 3 Medjool dates; pitted
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • -
  • 1½ cups cashews, soaked overnight
  • 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
  1. 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.
  2. Place in the fridge while working on the filling.
  3. With a good blender, combine all the filling ingredients at high speed.
  4. 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.
  5. 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.
  6. Pour the pink layer of the light layer and with a knife make some swirls.
  7. Freeze for 5 hours or overnight
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raw-raspberry-cheesecake-bars/