Calling all chocolate lovers! These delicious Dark Chocolate Raspberry Cheesecake Bars are the perfect combination of decadent chocolate, chewy coconut & tangy raspberry. Not only are these bars super satisfying, but they're made with clean & tasty ingredients, like our Dark Cacao Coconut Cookies- sure to become your new favorite!
This is a great no-bake treat made with simple, gluten-free ingredients! Whip up these delicious bars, treat yourself!
Big thanks @feastingonfruit for sharing this recipe with us!
What You'll Need
Dark Chocolate Raspberry Cheesecake Bars
Crust
1 package Emmy’s Organics Dark Cacao Cookies
1/4 cup (30g) almond flour
2 tbsp (50g) coconut oil
Filling
2 cups (360g) raw cashews, soaked 3+ hours then drained
1 cup (240g) full fat coconut milk
1/3 cup (105g) maple syrup
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Swirl
1 1/2 cup (180g) fresh raspberries
2 tbsp coconut sugar
1-2 tbsp water
Instructions
Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together.
Press firmly into the bottom of a loaf pan lined with parchment paper.
Blend the filling ingredients until very smooth and creamy. Pour on top of the crust.
Combine berries, coconut sugar, and water in a small saucepan.
Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down. Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer.
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