No Bake Lemon Raspberry Bars
Cashew based, indulgent, creamy and delicious!!
Ingredients
Ingredients
Crust
- 1 cup raw pecans
- 1 cup pitted gooey medjool dates 8-10
- 1/4 cup coconut shreds
- 1 tbsp coconut oil
- dash of pink salt
Cheesecake
- 1 cup cashews soaked for 4+ hours, preferable overnight, rinsed and drain before use.
- 1 cup coconut cream
- 1/4 cup coconut butter
- 1 tbsp vanilla extract
- 1/4 cup fresh squeezed lemon juice
- zest from 1 lemon
- 1/4 cup agave
Raspberry swirl
- 1 cup raspberries + 1 tbsp water
Instructions
Instructions
- Line a 8" square dish with parchment paper for hassle free removal. Grease it with coconut oil, set aside.
- In a food processor, add in all crust ingredients. Process till sticky and doughy. If your dates are dry and mixture is not sticky add water slowly. Press the dough evenly into the bottom of the prepared pan.
- In a high-powered blender (I use vitamix) combine all of the cheesecake ingredients and blend for about 2-3 minutes, or until the mixture is smooth and creamy.
- Taste your batter, if needed adjust sweetness/tartness to your desired taste. Pour batter over your prepared crust and smooth the top. Hit against the counter a few times to rid any air bubbles.
Raspberry Swirl
- In your blender place raspberries and water, blend till smooth.
- With a spoon place blots of raspberry all over the top. Using a knife or tooth pick, create swirls going back and forth or in circles, whatever your feeling!
- Place in the freezer to set for at least 3 hours before serving.
- They can be served frozen, but are best thawed 10-15 minutes before serving. They will store in the freezer sealed for 3 months.