Raw Vegan Mint Raspberry Cheesecake Bars

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.