Vegan Raspberry Cheesecake Bars

Ingredients

• For the crust:
• 1 cup almonds or walnuts
• 1 cup medjool dates
• Sprinkle of sea salt
• 1 and 1/2 cups cashews, raw unsalted
• 1/2 cup canned coconut milk
• 1/4 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 lemon, juiced
• 1 tsp vanilla
• 1 cup raspberries (or any berry) more for topping

Instructions

1. 1

   --- Method ---

2. 2

   In a blender or food processor, blend the almonds and medjool dates together until it forms a sticky dough. You may need to scrape the sides down a few times.

3. 3

   Once your dough has formed, press your dough down into a parchment lined pan or silicone muffin cups. Set in the fridge.

4. 4

   Blend the remaining ingredients together, minus the raspberries, until smooth and creamy. Pour half of the mixture into the pan.

5. 5

   Now add the raspberries to the blender and blend again. Add the raspberry layer to the pan and top with more raspberries. Place the pan in the freezer.

6. 6

   The freeze for 3 hours. Remove from freezer and let sit for a few minutes before cutting eating. Keep bars stores in an airtight container in the freezer.

7. 7

   enjoy