Raw Vegan Mint Raspberry Cheesecake Bars

NadiaRaw Food Lifestyle, Recipes

My journey to raw foods started with desserts. Rich, beautiful, delicious and yet good for you. Very quickly I was able to create my own recipes. I would offer my desserts to friends and they always ask for the recipe as well as another piece.

The ideas for my desserts come from whatever I have in my house available. I would use my intuition for combining foods and eyeball all my proportions… So, my blog threw a new challenge for me: measure everything! Oh the joy of having a blog. I am just kidding. I am so exited to share my recipes with you.

All right, a little bit about Raw Vegan Mint Raspberry Cheesecake Bars.

This year I planted a little garden in my back yard. Guess what was the first “crop” I got? Yes, it was mint. Lots of it. Luckily, I planted it in a pot not on the ground so it would not go all over my yard.

When I was decided what type of cake to create my my birthday, I remembered about my organic home-grown mint.

Mint and raspberry combination sounded amazing to me and, boy, my cake was delicious.

for the crust:
 1 Medjool dates (soaked in water for 30 minutes if dates are not soft)
 1 walnuts
for mint layer filling:
 1 cashews (soaked for 8 hours)
 1 raw cacao butter (melted)
 1 Medjool dates (soaked in water for 30 minutes if dates are not soft)
 1 lite coconut milk
 1 fresh mint leaves
 1 spirulina powder
 Himalayan salt
for the raspberry layer filling
 1 cashews (soaked for 8 hours)
 1 raw cacao butter (melted)
 1 Medjool dates (soaked in water for 30 minutes if dates are not soft)
 1 lite coconut milk
 1 raspberries
 Himalayan salt

To make the crust:
1

Pulse all ingredients together in a food processor.

2

Press into a parchment-lined baking pan.

To make Mint Layer filling:
3

Drain and rinse cashews. Blend them in a food processor until finely ground.

4

Add the remaining ingredients and blend until you have smooth texture.

5

Pour over crust.

To make Raspberry Layer filling:
6

Drain and rinse cashews. Blend them in a food processor until finely ground.

7

Add the remaining ingredients and blend until you have smooth texture.

8

Pour over mint layer and freeze until solid (2-3 hours).

9

Before serving let a cheesecake sit 30 minutes at room temperature. You can store it in an airtight container in the freeze or fridge.

Ingredients

for the crust:
 1 Medjool dates (soaked in water for 30 minutes if dates are not soft)
 1 walnuts
for mint layer filling:
 1 cashews (soaked for 8 hours)
 1 raw cacao butter (melted)
 1 Medjool dates (soaked in water for 30 minutes if dates are not soft)
 1 lite coconut milk
 1 fresh mint leaves
 1 spirulina powder
 Himalayan salt
for the raspberry layer filling
 1 cashews (soaked for 8 hours)
 1 raw cacao butter (melted)
 1 Medjool dates (soaked in water for 30 minutes if dates are not soft)
 1 lite coconut milk
 1 raspberries
 Himalayan salt

Directions

To make the crust:
1

Pulse all ingredients together in a food processor.

2

Press into a parchment-lined baking pan.

To make Mint Layer filling:
3

Drain and rinse cashews. Blend them in a food processor until finely ground.

4

Add the remaining ingredients and blend until you have smooth texture.

5

Pour over crust.

To make Raspberry Layer filling:
6

Drain and rinse cashews. Blend them in a food processor until finely ground.

7

Add the remaining ingredients and blend until you have smooth texture.

8

Pour over mint layer and freeze until solid (2-3 hours).

9

Before serving let a cheesecake sit 30 minutes at room temperature. You can store it in an airtight container in the freeze or fridge.

Raw Vegan Mint Raspberry Cheesecake Bars