PALEO RASPBERRY CHEESECAKE BARS
GLUTEN FREE / PALEO / VEGAN
I’m sure you’ve seen many cheesecake bars on Instagram. But you haven’t seen THESE cheesecake bars, because they are all MINE! This recipe is near and dear to my heart, for no sentimental reason. I love it because it’s the perfect comfort food, packed with nutritious ingredients. Let’s just say that I don’t feel bad about sharing these with my little boys!
For one, it’s refined sugar free. It’s sweetened with a few dates, maple syrup, and from the natural sugar in the fresh raspberries. The chocolate drizzle on top is Hu Kitchen’s new cashew butter + raspberry jelly bar, also refined sugar free, and is the best damn chocolate this side of the planet. Hu Kitchen chocolate is definitely pricey, but when it comes to my chocolate, I don’t mess around. I ration this chocolate. I don’t share it :) I break off little squares and eat a piece each day. It’s a rare occasion that I use it in a recipe. So when I do, you know it’s a special day.
Also, you need to soak these cashews. The reason for soaking the cashews is because if you want the creaminess and texture of a cheesecake, those nuts need to soften. Ideally you should soak them in a bowl overnight, but if you are in a hurry, then please do it for at least three hours. If you don’t soak them at all, the recipe will be just fine, but the cheesecake layer will have a chunkier consistency.
The base for these bars is a blend of walnuts and almonds, and the filling is mostly cashews. If you don’t like walnuts or almonds, you can swap out for another nut that you like. But please, please keep the filling cashews, because it’s only cashews that give the flavor and taste of a legit AF cheesecake.
Let’s get right to it. And if you make this dessert, please tag me on Instagram so I can see your creation and share!
makes 16 cheesecake bars
1 1/2 cups unsalted walnuts
1/2 cup unsalted almonds
1/2 cup pitted medjool dates (about 6-7)
1/4 cup unsweetened shredded coconut
3 cups cashews, preferably overnight, or at least 3 hours
1/2 cup maple syrup (or honey)
Juice of one lemon
1/4 melted coconut oil
1 tsp vanilla extract
1 container organic raspberries
1 tb maple syrup
4-6 tablespoons chia seeds
1 Hu Kitchen chocolate bar of choice (I used the Cashew Butter + Raspberry Jelly Bar)
Soak cashews overnight, or at the very least, for three hours minimum.
Line an 8x8 baking dish with parchment paper (I recommend oiling the inside of the pan so that the parchment paper sticks).
In a food processor, add all of the ingredients for the base. Pulse until the dough gets nice and sticky.
Pour the base into the baking dish, and using your hand or a spatula, spread it out evenly.
Place the dish into the freezer and move on to the filling.
In the same food processor, add the filling ingredients, and process for 3-5 minutes, until the mixture is nice and smooth.
Once the mixture is smooth, remove the baking dish from the freezer and pour the filling on top.
Using a spatula, spread the mixture over the base layer, spreading evenly.
Place the cheesecake bars into the freezer, for two hours. You really want these to harden up.
Finally, make the topping.
In a small pot on the stove, add the washed raspberries, maple syrup, and chia seeds, over low heat.
Using a spoon, mash the raspberries until there are no clumps.
Leave on the heat for 5-6 minutes.
Next, remove the pot from heat and place a cover on it and let sit for 10 minutes. This is to ensure the jam gets nice and thick.
Meanwhile, melt the chocolate. I do this in the microwave, in 30-second increments.
Remove bars from the freezer and slice into 16 squares.
Using a spoon, add approximately 1-2 teaspoons of raspberry jam to the top of each bar.
Last, drizzle the chocolate on top, and DEVOUR!!!
Store in the freezer, for up to one month!