Paleo Raspberry Cheesecake Bars
Ingredients
The base
-
1½
cups
unsalted walnuts
-
½
cup
unsalted almonds
-
½
cup
pitted medjool dates
-
¼
cup
unsweetened shredded coconut
The filling
-
3
cups
cashews
-
½
cup
maple syrup
-
1
unit
lemon (juice)
-
¼
cup
melted coconut oil
-
1
tsp
vanilla extract
The topping
-
1
container
organic raspberries
-
1
tbsp
maple syrup
-
4-6
tbsp
chia seeds
-
1
bar
Hu Kitchen chocolate (of choice)
Instructions
- Soak the cashews overnight or for at least three hours.
- Line an 8x8 baking dish with parchment paper, oiling the inside for better adherence.
- In a food processor, blend all base ingredients until sticky.
- Spread the base mixture evenly in the baking dish and freeze.
- In the same food processor, blend filling ingredients until smooth.
- Pour the filling over the frozen base and spread evenly.
- Freeze the cheesecake bars for two hours to harden.
- Prepare the topping by cooking raspberries, maple syrup, and chia seeds over low heat, mashing until smooth.
- Let the mixture sit covered for 10 minutes to thicken.
- Melt the chocolate in the microwave in 30-second increments.
- Slice the bars into 16 squares and top each with raspberry jam and a drizzle of chocolate.
Nutrition Facts (estimated)
Servings
16 bars
Calories
200
Total fat
12g
Total carbohydrates
20g
Total protein
5g
Sodium
5mg
Cholesterol
0mg
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