Print Options:

Raw Vegan Mint Raspberry Cheesecake Bars

Yields1 Serving

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)
  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)
  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:
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.