Raw Vegan Raspberry Coconut Bars
These decadent bars are the perfect summer treat. Made with an oat and date crust, cashew and coconut filling with fresh, juicy raspberries. Vegan, gluten-free, and no refined sugar.
Ingredients
Crust
- ¼ cup Pecans
- ¼ cup Walnuts
- ½ cup Rolled Oats
- 1 cup Medjool Dates pitted
- ½ tsp Cinnamon
Coconut Filling
- 1 cup cashews soaked in hot water for 1 hour
- 1 can Full-Fat Coconut Milk or Coconut Cream
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract
Raspberry Topping
- 1 cup Fresh Raspberries
- 1 Tbs Maple Syrup
Instructions
- Soak dates and cashew in two bowls 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!