Raw vegan berry cheesecake bars

No need to turn on the oven. This raw recipe is easy to make, only requires a blender or food processor and just a few ingredients. Keep in the fridge or freezer for a quick, sweet, guilt-free treat!

Ingredients

Base/crust:

1 cup pecans

1 cup pitted medjool dates

1 tablespoon coconut oil

1 tablespoon chia seed or ground chia powder

1 teaspoon ground cinnamon

Filling:

1 cup cashews

1 cup walnuts

1 teaspoon vanilla extract

Juice of 2 lemons

1/2 cup coconut oil

1/3 cup organic coconut sugar

1 cup raspberries

1 cup strawberries

1/4 cup maple syrup

Instructions

Start by lining a pie tin or square baking dish with parchment paper.

In a food processor or high-speed blender, blend all base ingredients until well combined. Press evenly into the bottom of the dish.

Clean out processor then add cashews, walnuts, vanilla, lemon juice, coconut oil and coconut sugar. Blend until smooth.

Pour half of mixture into dish, on top of base.

Add berries and maple syrup to the remaining mixture, in the processor, and blend until all ingredients are well combined.

Pour berry filling on top of the two layers.

Place in the refrigerator for two hours then cut into thin slices or strips. Keep in the fridge or freezer until you’re ready to serve.