1/4 cup pecans

1/4 walnuts

1/2 cup oats

1 cup pitted medjool dates

1/2 tsp cinnamon

Coconut Filling:

1 cup cashews (soaked in water for 4 hours)

1 can full-fat coconut cream

1/4 cup pure maple syrup

1 tsp vanilla extract

Raspberry Topping:

1 cup raspberries

1 TBS pure maple syrup


Soak dates in a bowl of water for 1 hour prior to making bars

Line an 8x8 inch pan with parchment paper.

In a food processor, blend the pecans, walnuts, oats, dates, and cinnamon until it forms a dough.

Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.

Place the cashews and coconut cream in a food processor, and blend until completely smooth..

Add the maple syrup and vanilla and continue to blend until incorporated.

Pour your blended cashews into the coconut cream and gently mix together with a spatula or spoon.

Pour the mixture into your pan.

Place the raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cashew and coconut layer.

Using a sharp knife, begin to make swirls into the raspberry layer to achieve that swirly look.

Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.

When ready to serve, remove from pan, cut into squares, and serve. Enjoy!