VEGAN RASPBERRY CHEESECAKE BARS

These veggie lover raspberry cheesecake bars will make all you dreams work out as expected! They're rich, tasty, and stacked with whirls of raspberry goodness!

A definitive veggie lover cheesecake bars! These bars are crude, vegetarian, sans gluten and refined-sugar free for a sound and delightful treat! So many individuals have been requesting that I post a sound adaptation of a cheesecake. All things considered, here it is!

I present to you my totally crude veggie lover raspberry cheesecake bars total with a delightful cinnamon pecan outside. These bars can be eaten solidified for a more "frozen yogurt" sort of surface, or defrosted for a milder surface. The secret to these vegetarian raspberry cheesecake bars to accomplish that mushy surface is doused cashews!

I've been seeing such a significant number of formulas utilizing doused cashews lastly, I chose out it an attempt, and I don't think twice about it! It's ideal to set up your cashews splashed medium-term, however in the event that you overlooked, don't stress!

You can complete a "quicky" splash by setting your cashews in bubbling water for 1-2 hours. I suggest you utilize an amazing Food Processor or blender for this formula to accomplish that excessively delicate rich surface!

Also Try Our Recipe : FETA SPINACH STUFFED FRENCH BREAD

INGREDIENTS
Crust:

• 1/2 cup pecans
• 3/4 cup oats
• 1 cup medjool dates
• 1/2 tsp cinnamon
• pinch of salt

Filling:

• 1 1/2 cups cashews, soaked overnight then drained
• 1 can full-fat coconut cream
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• juice of 1 lemon
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Raspberry swirl:

• 1 cup raspberries
• 1 tbsp maple syrup

INSTRUCTIONS

1. Line an 8×8 inch pan with parchment paper.
2. In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water.
3. Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.
4. Place the cashews in a food processor, and blend until completely smooth. Set aside.
5. Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Make sure to just scrape the cream off the top of the can, and not the remaining liquid on the bottom. It should be a thick texture.
6. Add the coconut oil, maple syrup, lemon juice, lemon zest, and vanilla and continue to whip until incorporated.
7. Pour your blended cashews into the coconut whip and gently mix together with a spatula or spoon.
8. Pour the mixture into your pan.
9. Place your raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer.
10. Using a sharp knife, begin to make swirls, or “figure eights” into the raspberry layer to achieve that swirly look.
11. Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.
12. When ready to serve, remove from pan, cut into squares, and serve!

For more detail : bit.ly/2L7hh5W

Read More Our Recipe : VEGAN & GRAIN-FREE PUMPKIN PIE CUPS