Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Swirl Chocolate Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Flora & Vino
  • Total Time: 1 hour
  • Yield: 9-12 bars
  • Diet: Vegan

Description

No-bake chocolate cheesecake bars with a grain-free date-nut crust and chocolate cheesecake center finished with a sweet raspberry swirl.

Ingredients

Base Layer

  • 1 1/2 cups raw almonds
  • 1 cup Medjool dates 

Chocolate Cheesecake Filling

  • 1 1/2 cups raw cashews quick-soaked in hot water for 30 mins
  • 1/4 cup virgin coconut oil (or sub coconut butter if oil-free)
  • 1 14-oz. can full-fat coconut milk (hard creamy parts only)
  • 1 cup Hu Kitchen Cashew Butter + Raspberry Dark Chocolate bar, chopped
  • 2 TBSP unsweetened almond milk
  • 1/4 cup pure maple syrup

Raspberry Swirl

  • 1 pint (~1 1/2 cups) fresh raspberries (or sub frozen)
  • 1 TBSP pure maple syrup 

Instructions

  1. Line an 8×8 inch baking dish with parchment paper and set aside.
  2. Before you start anything else, quick-soak your cashews by adding raw cashews to a bowl with enough boiling hot water to cover them. Soak for 30 minutes, then drain and rinse.
  3. First, create your base layer crust. Add dates and raw almonds to a high speed blender and pulse until well combined. Transfer mixture to the parchment-lined baking dish and spread into an even layer with your hands or the back of a spatula. Keep pressing until it’s evenly distributed and well packed. This may take a few minutes. Refrigerate the crust until filling is ready.
  4. Next, create the chocolate cheesecake filling. Melt the chopped chocolate in a saucepan over low heat, stirring frequently to avoid burning.
  5. Add soaked cashews to a high speed blender with melted coconut oil, coconut milk, melted dark chocolate, almond milk, and maple syrup. Mix on high until very creamy and smooth. Pour filling over the raw crust and spread into an even layer with the back of a spoon. Set aside.
  6. Finally, create the raspberry swirl. Place your raspberries and maple syrup in a food processor and blend until smooth. Transfer to a small saucepan and heat over medium high until thick and sticky, about 5 minutes. Spoon the mixture into the pan on top of the chocolate cheesecake layer. Using a knife, make swirls, or “figure eights” into the raspberry layer to achieve a swirled look with the chocolate.
  7. Transfer baking dish to refrigerator to allow to chill for 1-2 hours before serving. To serve, slice into squares and enjoy!
  8. Store leftovers in the refrigerator, covered, for up to one week. For a frozen treat, stash these bars in the freezer instead for long term storage!
  • Prep Time: 60 mins
  • Cook Time: 0 mins
  • Category: Dessert
  • Method: No-Bake, Blender
  • Cuisine: Vegan, Gluten-Free, Gluten-Free, Refined Sugar-Free

Find it online: https://www.floraandvino.com/raspberry-swirl-chocolate-cheesecake-bars/