Raspberry Cheesecake Bars. [raw & vegan]
I made my own birthday cake this year…is that weird?
This is a pretty straight forward recipe. No tricks or fancy equipment. And quite honestly, one that I truly love. So creamy without any dairy at all. This is definitely a vegan dessert that even picky omnivores would enjoy.
I also love having these bars in the freezer; a quick snack, healthy fats and they thaw in only a few minutes.
Recipe adapted from The Detoxinista.
Another one of my favorites, similar to this, are the chocolate cheesecake bars I made a while back, recipe from the same lovely blog.
Note that you will have to soak cashews for at least 2 hours (I usually soak them overnight, 8 hours) before you can make the filling.
1 1/2 c raw walnuts
8 soft, pitted medjool dates
1 T coconut oil, expeller pressed is best
pinch of salt
Line an 8×8 square baking dish with parchment paper and set aside.
Process/blend the walnuts until finely ground and crumbly.
Add the remaining ingredients and process until a sticky dough is formed.
Press firmly into the baking dish, evenly. Not up the sides. Only on the bottom.
Refrigerate until the filling is ready.
2 c raw cashews, soaked for at least 2 hours, drained and rinsed well
1/3 c maple syrup/honey/agave
1 t vanilla extract
2 T lemon juice
1/4 c softened coconut oil
Combine all ingredients in a high powered blender until smooth. This will take a bit of stopping and scraping down the sides. About 5-10 minutes total.
Taste and adjust sweetness if necessary.
Pour filling over your crust and smooth out.
Refrigerate until the topping is ready.
1 c berries, strawberries would have been my first choice but black raspberries are in my backyard right now 🙂
For a *raw berry sauce*, use blueberries to avoid the cooking process or make a berry chia jam (seen in previous posts)
3 T maple syrup/honey/agave
Blend berries and sweetener until smooth.
Pour into a small saucepan and cook over medium-high heat until you have a gentle boil. *Omit this step if using blueberries. Blueberries contain a high amount of natural pectin and will thicken without cooking, within 10-15 minutes of being blended.*
Reduce heat and simmer until the sauce thickens, about 5 minutes. Strain if desired, for a smoother sauce.
Let the sauce cool before pouring over the crust.
To create swirls, pour the sauce in a few straight, horizontal lines and then drag a butter knife through the lines vertically. Check my chocolate cheesecake recipe link (^above) for pictures on how to do that.
Freeze for at least 4-6 hours before serving.
2 Responses to “Raspberry Cheesecake Bars. [raw & vegan]”
The berry sauce isn’t raw; but I’m still going to make this. It sounds great.
Aha, good point. If you use blueberries you won’t have to cook it to thicken it. I’ll amend my recipe, thanks! 🙂