Raw raspberry cheesecake brownie bars
A double-layer raw dessert, naturally-sweetened, and totally delicious.
- Prep Time: 60
- Cook Time: 60
- Total Time: 2 hours
- Yield: 9 1x
Ingredients
Scale
For the brownie layer
- 1 cup pecans
- 1 c dates
- 4 tablespoons unsweetened cocoa powder
- pinch of sea salt
- 1/4 teaspoon cinnamon
- 4 tablespoons shredded unsweetened coconut
- 2 tablespoons pure maple syrup
For the cheesecake layer
- 1 cup raw cashews, soaked in water for at least 1 hour
- 3 tablespoons coconut oil, melted
- juice of 1/2 lemon
- 1/2 cup milk of choice
- 2 tablespoons maple syrup
For the raspberry drizzle
- 1 tablespoon honey
- 1/2 pint raspberries
Instructions
- 1. In a food processor, combine all of the brownie ingredients. Pulse until a dough forms, and then press the dough to the bottom of an 8×8 glass pan.
- 2. Place in the freezer to set while you make the cheesecake layer.
- 3. Blend all of the cheese cake ingredients in a high-speed blender until smooth. Spread on top of the brownie layer.
- 4. Make the optional raspberry drizzle by blending the raspberries with the honey, then straining through a fine mesh sieve. Swirl the raspberry drizzle on top of the cheesecake layer.
- 5. Place in the freezer until solid, about 1 hour. Allow to defrost slightly before cutting into bars. Store in the freezer, if there are any left!
Find it online: https://fitnessista.com/raw-brownie-cheesecake-raspberry-bars/