I’m working with Thought Clothing again and sharing another vegan recipe on their blog. Head over there now to get the recipe for these Raspberry Lemon Cheesecake Bars <3
These bars are raw, vegan, gluten-free and free-from refined sugars so make a rather nutritious, filling and absolutely delicious treat. Packed with nuts, dates, coconut and fruits to provide you with an energy boost, instead of a sugar-crash. They’re also high in protein and full of healthy fats.
But regardless of the wholesome ingredients, these bars are just plain GORGEOUS. Not only do they look pretty but they taste like a dream. Smooth, creamy and refreshing cheesecake filling with swirls of sweet raspberry puree on a cheesecake base of oats and almonds. So easy to make too and no cooking required!
And as always, Thought sent me one of their beautiful clothing pieces for me to showcase along with the recipe – all organic, sustainable and ethical. Most of their clothes are vegan too but they do have a dedicated section for vegan clothes. Cannot recommend them enough!
See the full post on Thought Clothing’s blog
Raw Raspberry Lemon Cheesecake Bars
For when you’re craving something sweet and indulgent but also something substantial, filling and that won’t give you a sugar-crash… These vegan cheesecake bites are what you need! Made with nuts, fruits and oats, these bars give you an energy boost whilst they satisfy your taste buds.
Ingredients
For the base:
- 75 g / 3/4 cup ground almonds (almond flour)
- 100 g / 1 cup raw oats
- 8 medjool dates
For the cheesecake filling:
- 225 g / 1 1/2 cups cashews soaked in warm water for at least an hour or overnight
- 160 ml / 1/2 cup + 2 tbsp coconut cream *
- 4 tbsp raw agave nectar
- Juice and zest of 1 lemon
For the raspberry puree:
- 100 g / 3/4 cup fresh raspberries
- 2 tbsp raw agave nectar
Instructions
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Line an 8×8 inch tin with parchment paper or cling film.
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Prepare the base by blending all the ingredients together in a food processor until it creates a crumble texture. It should be dense enough to bind together but not wet. If it’s too dry add a TINY drop of water.
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Press the mixture into the bottom of the tin and use the back of a spoon to firmly pat down the edges to create an even base.
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Rinse out the food processor and blend together the cheesecake filling ingredients until smooth and creamy.
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Pour the cheesecake filling on top of the base mixture and smooth with the back of a spoon.
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Finally, rinse the food processor bowl once more and make the puree by blitzing the raspberries with the agave until smooth.
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Using a small spoon, drip dots of the puree on top of the cheesecake filling and then use the handle of the spoon or a chopstick to swirl the puree around.
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Cover the tin with foil or cling film and leave to set in the freezer for at least 3 hours before serving. Keep in the freezer for up to 2 weeks or leave to chill in the fridge for up to 2 days, for a softer dessert.
Recipe Notes
*Not raw but can substitute with fresh raw coconut cream if you can get hold of it.
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