Base:

1 cup pitted dates (soaked in warm water for 10 minutes and rinsed)

1 cup raw walnuts

1/2 cup raw almonds

pinch of himalayan sea salt

 

Filling:

2 cups raw cashews (soaked in water at least 4 hours to overnight and rinsed)

1/4 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup lemon juice

2 teaspoons lemon zest

 

Top Layer

12 oz pack organic frozen raspberries

2 tablespoons maple syrup

2 tablespoons chia seeds

 

1-Add walnuts, almonds, and sea salt in Vitamix and process into a meal.

2-Add soaked dates in and blend until it forms a dough like mixture.

3- Press the base mixture into a 8x8 baking pan evenly and place it in the freezer while you are preparing the filling. I like to cut and place parchment paper at the base of my pan. It just makes it easier to remove the cake after. 

4-Add all filling ingredients to your washed Vitamix or food processor and mix until silky smooth. 

5-Remove the chilled base from the freezer and top it with the cashew cream cheese filling and return to the freezer to set for about 5 hours.

6-In a bowl mash together the raspberries, chia seeds and maple syrup with a fork. 

Let it set for an hour so the chia seeds will have time to gel with the raspberries.

7-Remove the cheescake from the freezer and top it with the raspberry chia sauce and return to the freezer.

8-Take it out from the freezer 10-15 minutes before serving. Cut into bars.

9-Enjoy!

Raspberry Lemon Cheesecake Bars

 

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