PALEO RASPBERRY CHEESECAKE BARS

PALEO RASPBERRY CHEESECAKE BARS

by Kale Junkie

Recipe type: Dessert

Cuisine: Paleo, Vegan, Gluten Free, Refined Sugar Free

Serves: 16 Cheesecake Bars

hu-chocolate-paleo-raspberry-cheesecake-bars.jpg

INGREDIENTS

BASE:

  • 1 1/2 cups unsalted walnuts

  • 1/2 cup unsalted almonds

  • 1/2 cup pitted medjool dates (about 6-7)

  • 1/4 cup unsweetened shredded coconut

FILLING:

  • 3 cups cashews, preferably overnight, or at least 3 hours

  • 1/2 cup maple syrup (or honey)

  • Juice of one lemon

  • 1/4 melted coconut oil

  • 1 tsp vanilla extract

TOPPING:

INSTRUCTIONS

  1. Soak cashews overnight, or at the very least, for three hours minimum.

  2. Line an 8x8 baking dish with parchment paper (I recommend oiling the inside of the pan so that the parchment paper sticks).

  3. In a food processor, add all of the ingredients for the base. Pulse until the dough gets nice and sticky.

  4. Pour the base into the baking dish, and using your hand or a spatula, spread it out evenly. Place the dish into the freezer and move on to the filling.

  5. In the same food processor, add the filling ingredients, and process for 3-5 minutes, until the mixture is nice and smooth.

  6. Once the mixture is smooth, remove the baking dish from the freezer and pour the filling on top. Using a spatula, spread the mixture over the base layer, spreading evenly.

  7. Place the cheesecake bars into the freezer, for two hours. You really want these to harden up.

  8. Finally, make the topping.

  9. In a small pot on the stove, add the washed raspberries, maple syrup, and chia seeds, over low heat.

  10. Using a spoon, mash the raspberries until there are no clumps.

  11. Leave on the heat for 5-6 minutes. Next, remove the pot from heat and place a cover on it and let sit for 10 minutes. This is to ensure the jam gets nice and thick.

  12. Meanwhile, melt the chocolate. I do this in the microwave, in 30-second increments.

  13. Remove bars from the freezer and slice into 16 squares.

  14. Using a spoon, add approximately 1-2 teaspoons of raspberry jam to the top of each bar.

  15. Last, drizzle the chocolate on top, and DEVOUR!!!

Store in the freezer, for up to one month!

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