I introduce to yous my completely raw vegan raspberry cheesecake bars consummate alongside a scrumptious cinnamon pecan crust. These bars tin move eaten frozen for a to a greater extent than “ice cream” type of texture, or thawed for a softer texture.
The fox to these vegan raspberry cheesecake bars to accomplish that cheesy texture is soaked cashews!
I’ve been seeing thence many recipes using soaked cashews too finally, I decided to laissez passer on it a try, too I create non regret it! It’s best to laid upwards your cashews soaked overnight, but if yous forgot, don’t worry!
You tin create a “quicky” soak past times placing your cashews inwards boiling H2O for 1-2 hours.
I recommend yous purpose a powerful Food Processor or blender for this recipe to accomplish that super soft creamy texture!
- 1/2 loving cup pecans
- 3/4 loving cup oats
- 1 loving cup medjool dates
- 1/2 tsp cinnamon
- pinch of salt
- 1 1/2 cups cashews, soaked overnight too thence drained
- 1 tin full-fat kokosnoot cream
- 1/4 loving cup kokosnoot oil
- 1/4 loving cup maple syrup
- juice of 1 lemon
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Raspberry swirl:
- 1 loving cup raspberries
- 1 tbsp maple syrup
- Line an 8×8 inch pan alongside parchment paper.
- In a nutrient processor, blend the pecans, oats, dates, too tabular array salt until it forms a dough. You should move able to press the dough together alongside your fingertips. If it is every bit good dry, add together a pocket-sized spoon of water.
- Press the dough downwards into your pan, until it coats the entire bottom of the pan. Place the pan inwards the freezer spell yous laid upwards the balance of your ingredients.
- Place the cashews inwards a nutrient processor, too blend until completely smooth. Set aside.
- Place your kokosnoot cream inwards a mixer, too blend until it forms a fluffy whip cream texture. Make certain to only scrape the cream off the overstep of the can, too non the remaining liquid on the bottom. It should move a thick texture.
- Add the kokosnoot oil, maple syrup, lemon juice, lemon zest, too vanilla too operate along to whip until incorporated.
- Pour your blended cashews into the kokosnoot whip too gently mix together alongside a spatula or spoon.
- Pour the mixture into your pan.
- Place your raspberries too maple syrup inwards a nutrient processor too blend. Spoon the mixture into the pan on overstep of the cheesecake layer.
- Using a abrupt knife, receive to brand swirls, or “figure eights” into the raspberry layer to accomplish that swirly look.
- Place your vegan raspberry cheesecake bars into the freezer to line of piece of job solid upwards for 2-3 hours.
- When laid upwards to serve, withdraw from pan, cutting into squares, too serve!
thank yous done part recipes to : https://choosingchia.com/vegan-raspberry-cheesecake-bars/