Vegan Raspberry Cheesecake Bars
Delightful vegan cheesecake bars made with creamy cashews and fresh raspberries - a healthy dessert perfect for sharing.
Ingredients
For the Filling
- 1 cup raw cashews (soaked for 4 hours) Soaked for at least 4 hours for a creamy texture.
- ¼ cup coconut oil (melted)
- ¼ cup maple syrup
- ½ cup fresh raspberries (plus more for topping) Use fresh raspberries for best flavor.
- 1 teaspoon vanilla extract
For the Crust
- ½ cup almond flour
- 2 tablespoons coconut sugar
- 1 pinch salt
Instructions
Preparation
- In a food processor, blend the soaked cashews, melted coconut oil, maple syrup, raspberries, and vanilla extract until smooth and creamy.
- In a separate bowl, combine almond flour, coconut sugar, and salt.
- Press the crust mixture into the bottom of a lined baking dish.
- Pour the raspberry filling over the crust and smooth it out.
- Top with additional raspberries and refrigerate for at least 4 hours or until firm.
- Once set, cut into bars and serve chilled.
Notes
Serve these bars chilled on a dessert platter. They make a gorgeous centerpiece for any gathering. You can also serve them with a dollop of coconut whipped cream or a sprinkle of cocoa nibs for a touch of elegance. Store in an airtight container in the fridge for up to a week or freeze individually wrapped for longer storage.