f ZAVegan
Raw, (YES RAW) Vegan Blackberry Cheesecake Bars 
Ingredients
11/2 cups walnuts
1 cup pitted dates
1/4 teaspoon sea salt, divided in half
1 cup blackberries
1 cup cashews, soaked in water for at least two hours and drained
1/2 cup coconut oil
1/3 cup maple syrup
Instructions1. To make the bottom layer, place the walnuts, dates, and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, till they’re crumbled. Run the motor and process till the mixture is ground up and sticking together when you squeeze a little in your hand.
2. Press the bottom layer into a small casserole or baking pan that has been lightly greased with olive or coconut oil (I used 11” by 7.5”). Set aside while you make the top layer, or chill overnight.
3. To make the top layer, blend the cashews, blackberries, oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor till they’re as smooth as possible. Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly.
4. Transfer the dish to your fridge and chill for at least three hours. Cut into bar shapes and serve.
Yields 15-20 bars, depending on how big you’d like them.
These bars are sweet, a little tart, full of delicious fat from walnuts and coconut, and deliver all the joy of raw cheesecake with a little more portability.

Raw, (YES RAW) Vegan Blackberry Cheesecake Bars 

Ingredients

  • 11/2 cups walnuts
  • 1 cup pitted dates
  • 1/4 teaspoon sea salt, divided in half
  • 1 cup blackberries
  • 1 cup cashews, soaked in water for at least two hours and drained
  • 1/2 cup coconut oil
  • 1/3 cup maple syrup

Instructions

1. To make the bottom layer, place the walnuts, dates, and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, till they’re crumbled. Run the motor and process till the mixture is ground up and sticking together when you squeeze a little in your hand.

2. Press the bottom layer into a small casserole or baking pan that has been lightly greased with olive or coconut oil (I used 11” by 7.5”). Set aside while you make the top layer, or chill overnight.

3. To make the top layer, blend the cashews, blackberries, oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor till they’re as smooth as possible. Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly.

4. Transfer the dish to your fridge and chill for at least three hours. Cut into bar shapes and serve.

Yields 15-20 bars, depending on how big you’d like them.

These bars are sweet, a little tart, full of delicious fat from walnuts and coconut, and deliver all the joy of raw cheesecake with a little more portability.


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