Yes! Another post that's all about chocolate. 😍
I'm not for a minute going to be sad that Valentine's Day gives us one more reason to eat chocolate. (Ok, maybe I don't need a reason, but the rationalization I'll take!)
And ok, ok, chocolate aside this dessert is really about everything else it has going for it. Seriously, behold the glory: no-bake, refined-sugar free, Raspberry Chocolate Cheesecake Bars. Did I say "😍" yet?
The one thing I can't decide: which layer is the best. Is is the creamy cashew center? The tart raspberries, juicing out from the middle? That sticky chocolate crust? Or maybe it's the melt-away chocolate topping.
What do you think? Are you going to be a creamy cheesecake lover or is your fork going to focus on the chewy date-walnut-cocoa crust?
Serves: 8 | Total Time:
Raw Walnut Crust:
- 6 dates, pitted
- 1/4 cup walnuts
- 1/4 cup coconut
- 1 tablespoon cocoa
- Dash salt Cashew Cheesecake Filling:
- 1 cup raw cashews
- 1 cup water
- 2 teaspoons lemon juice
- 4 tablespoons maple syrup
- 2 tablespoon melted coconut oil
- 3 tablespoon coconut milk (canned, full-fat)
- 1 cup raspberries Chocolate Topping:
- 1/4 cup coconut oil
- 1/4 cup cocoa
- Before you get started, you’ll need to soak the cashews in water. Place the 3/4 cup cashews in the 3/4 cup water and set aside in a covered bowl overnight. In the morning (or after several hours) the cashews should be plump and soft. Strain out the water.
- When ready to assemble, fit the bottom of a 9-inch bread pan with parchment paper. Now, prepare the raw walnut crust: In a food processor, pulse the dates until chopped into fine bits. Add the nuts and chocolate to the food processor, and pulse until a stick meal forms. Add the cocoa and salt, and pulse until incorporated. Press the date filling into the bottom of the pan fitted with parchment paper, until an even layer is formed. Place in fridge.
- To make the cheesecake filling, combine the ingredients for the filling in a high-speed blender. Blend until a creamy mixture forms (scrape sides of blender jar between cycles). Once no little chunks remain, spread the filling in an even layer over the raw walnut crust. Top with raspberries.
- Prepare the chocolate topping: melt the coconut oil until completely liquid. Whisk in the cocoa. Pour chocolate topping over raspberry layer. Place bread pan to the fridge to allow to set, at least 2 hours before slicing. For best slices, freeze the cheesecake instead (this will give the cheesecake filling more structure, so that the chocolate doesn’t crack when you go to cut it. If you don’t mind cracks — skip this step!).