INGREDIENTS

crust:

1½ cups raw pecans or walnuts
1 cup unsweetened coconut flakes
5 dates softened if needed
1/4 tsp salt
1 Tsp pure vanilla extract

filling:

2 cups cashews soaked for at least 2 hours, or up to overnight
1 cup coconut cream chilled (this is the thick part only of a chilled can of coconut milk)
1/4 cup refined coconut oil or any unflavored oil.
1/2 cup pure maple syrup
3 Tbsp fresh lemon juice
1 Tsp pure vanilla extract
1/4 Tsp salt

raspberry swirl:

3/4 cup fresh raspberries
1 Tbsp of maple syrup

INSTRUCTIONS

Make the crust first. Place all ingredients in the bowl of a food processor and pulse until you get a crumbly but pasty mixture. When it begins to stick to itself, you know it’s ready!

Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides. Press the crust mixture into the bottom evenly. Refrigerate while you prepare the filling.

In a high speed blender, place all filling ingredients and blend well until very smooth. Depending on your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.

Pour the filling over the chilled crust and spread evenly, then place back in the refrigerator.

For the raspberry filling, use a smaller blender (like a nutribullet or ninja) to blend the raspberries and maple syrup into a sauce. Carefully pour the raspberry sauce over the filling and use a knife to swirl it into the filling with figure 8’s, or whatever design you like.

Cover with plastic wrap and freeze for at least 4 hours or until solid. You can easily freeze it overnight as well. Before cutting, allow the cheesecake to thaw in the fridge for about 20-30 minutes, then use a sharp knife to cut into 16 squares.

Serve right away or keep the bars in the freezer to grab one whenever you like! Remember they are easier to bite into after thawing in the refrigerator for 20 minutes or on the countertop for 5-10. Enjoy!