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Nicole Modic
SERVES 16 bars
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  • 1 1/2 cups unsalted walnuts
  • 1/2 cup unsalted almonds
  • 1/2 cup pitted medjool dates (about 6-7)
  • 1/4 cup unsweetened shredded coconut


  • 3 cups cashews, preferably overnight, or at least 3 hours
  • 1/2 cup maple syrup (or honey)
  • Juice of one lemon
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract



  • 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!

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