Made with a base of Purely Elizabeth granola and topped with a creamy cashew cheesecake filling, these raw cheesecake bars are nutritious and there’s no oven required.
- 1 ½ cups cashews, soaked for at least 4 hours, rinsed and drained
- ¼ cup maple syrup
- 1 lemon, juiced and zested (about 3 Tablespoons juice)
- ½ teaspoon vanilla extract
- Pinch of salt
- ½ cup raspberries
- ½ Tablespoon maple syrup
- 1 8 ounce bag Purely Elizabeth coconut cashew granola (or granola of choice)
- ¼ cup coconut oil, melted
To make the crust, add the granola and coconut oil to a food processor. Pulse until crumbly and finely chopped. Line a square 8×8 baking dish with parchment paper and press the crust into the bottom of the pan.
To make the lemon cheesecake filling, add the soaked cashews, maple syrup, lemon juice, lemon zest, vanilla extract and salt to a high speed blender. Blend until smooth and creamy for at least a minute or so. Pour into the baking dish and spread into an even layer.
For the raspberry swirl, blend the raspberries and maple syrup in a blender until smooth. Dollop on top of the lemon cheesecake filling, then swirl with a knife. Place the bars in the freezer for at least a few hours to firm. Remove the bars from the freezer a few minutes before serving and cut into 9-12 even pieces.