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 with 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 excited 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 birthday, I remembered my organic home-grown mint.

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

Mint Raspberry Raw Vegan Cheesecake Bars Recipe

AuthorNadiaCategoryGluten Free, Paleo, Raw Vegan, Vegan

Crust:

1 cup Medjool dates (soaked in water for 30 minutes if dates are not soft)

1 cup walnuts

Mint Layer Filling:

1 cup cashews (soaked for 8 hours)

¼ cup raw cacao butter (melted)

⅓ cup Medjool dates (soaked in water for 30 minutes if dates are not soft)

½ cup lite coconut milk

1 cup fresh mint leaves

½ tsp spirulina powder

1 pinch Himalayan salt

Raspberry Layer Filling

1 cup cashews (soaked for 8 hours)

¼ cup raw cacao butter (melted)

⅓ cup Medjool dates (soaked in water for 30 minutes if dates are not soft)

½ cup lite coconut milk

1 cup raspberries

1 pinch Himalayan salt

To make the crust:

Pulse all ingredients together in a food processor.

Press into a parchment-lined baking pan.

To make Mint Layer filling:

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

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

Pour over crust.

To make Raspberry Layer filling:

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

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

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

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

Crust:

1 cup Medjool dates (soaked in water for 30 minutes if dates are not soft)

1 cup walnuts

Mint Layer Filling:

1 cup cashews (soaked for 8 hours)

¼ cup raw cacao butter (melted)

⅓ cup Medjool dates (soaked in water for 30 minutes if dates are not soft)

½ cup lite coconut milk

1 cup fresh mint leaves

½ tsp spirulina powder

1 pinch Himalayan salt

Raspberry Layer Filling

1 cup cashews (soaked for 8 hours)

¼ cup raw cacao butter (melted)

⅓ cup Medjool dates (soaked in water for 30 minutes if dates are not soft)

½ cup lite coconut milk

1 cup raspberries

1 pinch Himalayan salt

Directions

To make the crust:

Pulse all ingredients together in a food processor.

Press into a parchment-lined baking pan.

To make Mint Layer filling:

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

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

Pour over crust.

To make Raspberry Layer filling:

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

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

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

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

Ingredients Directions