Ingredients
Base
- 1 ½ cups unsalted walnuts
- ½ cup unsalted almonds
- ½ cup pitted medjool dates (about 6-7)
- ¼ cup unsweetened shredded coconut
Filling
- 3 cups cashews, preferably overnight, or at least 3 hours
- ½ cup maple syrup (or honey)
- Juice of one lemon
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
Topping
- 1 container organic raspberries
- 1 tbsp maple syrup
- 4-6 tbsp chia seeds
- 1 Hu Kitchen chocolate bar of choice (I used the Cashew Butter + Raspberry Jelly Bar)
Instructions
- Soak cashews overnight, or at the very least, for three hours minimum.
- Line an 8x8 baking dish with parchment paper (I recommend oiling the inside of the pan so that the parchment paper sticks).
- In a food processor, add all of the ingredients for the base. Pulse until the dough gets nice and sticky.
- Pour the base into the baking dish, and using your hand or a spatula, spread it out evenly.
- Place the dish into the freezer and move on to the filling.
- In the same food processor, add the filling ingredients, and process for 3-5 minutes, until the mixture is nice and smooth.
- Once the mixture is smooth, remove the baking dish from the freezer and pour the filling on top.
- Using a spatula, spread the mixture over the base layer, spreading evenly.
- Place the cheesecake bars into the freezer, for two hours. You really want these to harden up.
- Finally, make the topping.
- In a small pot on the stove, add the washed raspberries, maple syrup, and chia seeds, over low heat.
- Using a spoon, mash the raspberries until there are no clumps.
- Leave on the heat for 5-6 minutes.
- Next, remove the pot from heat and place a cover on it and let sit for 10 minutes. This is to ensure the jam gets nice and thick.
- Meanwhile, melt the chocolate. I do this in the microwave, in 30-second increments.
- Remove bars from the freezer and slice into 16 squares.
- Using a spoon, add approximately 1-2 teaspoons of raspberry jam to the top of each bar.
- Last, drizzle the chocolate on top, and DEVOUR!!! Store in the freezer, for up to one month!
Calories: 338kcal | Carbohydrates: 23g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 6mg | Potassium: 331mg | Fiber: 4g | Sugar: 12g | Vitamin A: 11IU | Vitamin C: 0.4mg | Calcium: 68mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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