Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup
- 1 ½ cups raw cashews (soaked)
- ⅓ cup coconut cream
- ⅓ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup raspberries
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Press into an 8×8 inch lined baking dish and bake for 10 minutes. Let cool.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- Mash raspberries with additional maple syrup in a separate bowl.
- Pour cheesecake filling over the cooled crust and dollop raspberry mixture on top. Swirl gently with a toothpick.
- Chill in the refrigerator for at least 4 hours before slicing into bars.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg