Raw Raspberry Lime Cheesecake Bars

Say I love you this Valentines Day with our raw Raspberry Lime Cheesecake Bars. This refreshing dessert combines the creamy texture of cashews with the mouthwatering flavors of raspberry and lime to make a dessert that the whole family is sure to love. Not only can you treat those you love to dessert but you can be confident that you are not harming their bodies with toxic ingredients. Once you've tried the recipe, try changing it up with your favorite fruits and flavors. You could do combinations such as blueberry lemon, strawberry lavender, or banana chocolate. The possibilities are endless. Don't be afraid to get creative and have fun! Get more healthy and delicious recipes like this one in our cookbook! 

TIME: 5 HR 30 MIN | SERVINGS: 8-10

WALNUT PIE CRUST INGREDIENTS:

• 1 cup raw walnuts

• 1/2 cup fine coconut flakes

• 4 medjool dates, pitted

• 1/4 teaspoon sea salt

• 1-2 teaspoons of coconut oil

FILLING INGREDIENTS:

• 3 cups raw cashews, soaked and drained

• Zest of 4 limes

• Juice of 4 limes (approximately 3/4 cup - 1 cup) or 6 drops lime essential oil

• 4 tablespoons maple syrup 

• Pinch of sea salt

TOPPING INGREDIENTS:

• 1 can coconut cream, chilled

• 12 ounces fresh raspberries

• 4 tablespoons maple syrup

INSTRUCTIONS

1. Soak cashews in water for at least 3 hours or overnight and drain before using.

2. Combine all Walnut Pie Crust ingredients in a food processor and process until mealy.

3. Grease an 8x11 glass baking dish generously with coconut oil.

4. Firmly press the pie crust into the pan with your fingers until a smooth crust begins to form.

5. Chill for 20 minutes.

6. In a high-powered blender, add cashews, lime zest, lime oil, maple syrup, lime juice and a pinch of salt.

7. Blend until creamy and smooth (sour cream consistency or a bit thicker).

8. Spread over the crust and place in freezer for 1 hour.

9. For topping place coconut cream, raspberries, and maple syrup into a blender. Whip until smooth and creamy.

10. Top lime layer with the raspberry layer and freeze at least 30-60 minutes.

11. Thaw to desired consistency before serving.

12. Any leftovers should be kept frozen or refrigerated.

Get more healthy and delicious recipes like this one in our cookbook, Keeping the Holidays Healthy & Delicious! 

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Raw Raspberry Lime Cheesecake Bars

Yield: 8-10 servings

Creator: Jen Lawrence

PREP TIME: 30 Mininactive time: 5 HourTOTAL TIME: 5 H & 30 M

Say I love you this Valentines Day with our raw Raspberry Lime Cheesecake Bars. This refreshing dessert combines the creamy texture of cashews with the mouthwatering flavors of raspberry and lime to make a dessert that the whole family is sure to love. Not only can you treat those you love to dessert but you can be confident that you are not harming their bodies with toxic ingredients. Once you've tried the recipe, try changing it up with your favorite fruits and flavors. You could do combinations such as blueberry lemon, strawberry lavender, or banana chocolate. The possibilities are endless. Don't be afraid to get creative and have fun! Get more healthy and delicious recipes like this one in our cookbook!

INGREDIENTS

WALNUT PIE CRUST:

• 1 cup raw walnuts
• 1/2 cup fine coconut flakes
• 4 medjool dates, pitted
• 1/4 teaspoon sea salt
• 1-2 teaspoons coconut oil

FILLING:

• 3 cups raw cashews, soaked and drained
• Zest of 4 limes
• Juice of 4 limes (approximately 3/4 cup - 1 cup) or 6 drops lime essential oil
• 4 tablespoons maple syrup
• Pinch of sea salt

TOPPING:

• 1 can coconut cream, chilled
• 12 ounces fresh raspberries
• 4 tablespoons maple syrup

INSTRUCTIONS

1. Soak cashews in water for at least 3 hours or overnight and drain before using.
2. Combine all Walnut Pie Crust ingredients in a food processor and process until mealy.
3. Grease an 8x11 glass baking dish generously with coconut oil.
4. Firmly press the pie crust into the pan with your fingers until a smooth crust begins to form.
5. Chill for 20 minutes.
6. In a high-powered blender, add cashews, lime zest, lime oil, maple syrup, lime juice and a pinch of salt.
7. Blend until creamy and smooth (sour cream consistency or a bit thicker).
8. Spread over the crust and place in freezer for 1 hour.
9. For topping place coconut cream, raspberries, and maple syrup into a blender. Whip until smooth and creamy.
10. Top lime layer with the raspberry layer and freeze at least 30-60 minutes.
11. Thaw to desired consistency before serving.
12. Any leftovers should be kept frozen or refrigerated.

https://www.spiritofhealthkc.com/health/raw-raspberry-lime-cheesecake-bars

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