Raspberry Cashew Cheesecake Bars
Indulge in creamy Raspberry Cashew Cheesecake Bars! A delicious, dairy-free dessert perfect for satisfying your sweet tooth.
Ingredients
- 3 cups cashews, soaked in hot water for 1-4 hours
- ⅓ cup lemon juice
- ½ cup coconut oil, melted
- ¾ cup almond milk, or coconut milk
- ¾ cup maple syrup
- 1 tsp vanilla bean paste*
- 1 ½ cups raspberries
- 9 graham cracker sheets, 18 squares
- ¼ cup mini white chocolate chips
Instructions
- Blend cashew mixture: Drain soaked cashews and blend with lemon juice, melted coconut oil, milk, maple syrup, and vanilla bean paste until smooth.
- Prepare pan: Line an 8x8 pan with parchment paper.
- First layer: Place 9 graham cracker squares on the bottom of the pan. Pour half of the cashew mixture over them and smooth it out. Sprinkle half of the raspberries on top.
- Second layer: Add another layer of 9 graham cracker squares. Pour the rest of the cashew mixture over this layer, then top with remaining raspberries and mini white chocolate chips.
- Freeze: Freeze the pan flat for at least 8 hours.
- Serve: Slice into 18 bars. Store in an airtight container in the freezer. Let bars sit at room temperature for 5 minutes before eating for best texture.
Notes
- If you don't have vanilla bean paste, you can use vanilla extract.
Nutrition
Serving: 1bar, Calories: 243kcal, Carbohydrates: 22g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 64mg, Potassium: 204mg, Fiber: 2g, Sugar: 11g, Vitamin A: 4IU, Vitamin C: 4mg, Calcium: 43mg, Iron: 2mg
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