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
