Dark Chocolate Raspberry Cheesecake Bars
Ingredients
Crust
- 1 package Emmy’s Organics Dark Cacao Cookies
- 1/4 cup (30g) almond flour
- 2 tbsp (50g) coconut oil
Filling
- 2 cups (360g) raw cashews, soaked 3+ hours then drained
- 1 cup (240g) full fat coconut milk
- 1/3 cup (105g) maple syrup
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Swirl
- 1 1/2 cups (180g) fresh raspberries
- 2 tbsp coconut sugar
- 1-2 tbsp water
Preparation
Combine the crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together.
Press the crust mixture firmly into the bottom of a loaf pan lined with parchment paper.
Blend the filling ingredients until very smooth and creamy. Pour the filling on top of the crust.
In a small saucepan, combine the fresh raspberries, coconut sugar, and water. Simmer over medium-high heat for 5-7 minutes, stirring frequently until it thickens and becomes syrupy.
Use a fork to smash the berries until mostly broken down. Spoon the berry mixture on top of the cheesecake filling and use the back of a spoon to swirl it.
Freeze the cheesecake bars overnight.
Slice the frozen cheesecake into bars and enjoy. Keep any leftovers in the freezer.
