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 


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


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)


1. Whisk everything together in a glass until smooth

2. Drizzle over the bars

3. Sprinkle frozen raspberry pieces on top