White Chocolate Raspberry Cashew Cheesecake Bars
- ★★
- ★★
- ★★
- ★★
- ★★
For the Crust:
1/2 cup pecans
1/4 cup coconut flakes
2 tbsp raw cacao nibs
2 tbsp cacao powder
5 chopped Medjool dates
1tbsp almond butter
1 tsp vanilla
1 1/2 tbsp maple syrup
Instructions
1. Chop pecans, coconut flakes & cacao nibs in a small food processor until you get small chunks
2. Add remaining ingredients and pulse until everything starts binding together
3. Press into a silicon mold with your fingers
4. Set in freezer while making the filling
For the Filling:
1/2 cup soaked raw cashews
3 tbsp water
1 tbsp lemon juice
3 tbsp maple syrup
1 1/2 tsp vanilla
1/4 cup melted coconut oil (neutral taste)
1/4 cup melted cacao butter
Instructions
1. Put all ingredients except coconut oil & cacao butter in a high speed blender and blend until smooth
2. Add coconut oil & cacao butter & blend until smooth
3. Pour half the filling over the crust & set in freezer for 20 minutes
4. Sprinkle some frozen raspberries over the filling
5. Cover with remaining filling & set in freezer for 3-4 hours
For the Chocolate Sauce:
1/4 cup raw cacao powder
1/4 cup maple syrup
1 tsp vanilla extract
2 tbsp melted cacao butter
2 tbsp melted coconut oil (neutral taste)
Instructions
1. Whisk everything together in a glass until smooth
2. Drizzle over the bars
3. Sprinkle frozen raspberry pieces on top