INGREDIENTS
Raspberry Topping
1 cup (250 ml) frozen raspberries
2 tbsp (30 ml) maple syrup
1 1/2 tbsp (22.5 ml) white chia seeds
1 tbsp (15 ml) lemon juice
Crust
1 cup (250 ml) pecans
2 tbsp (30 ml) coconut oil
3/4 cup (180 ml) Medjool dates, pitted, coarsely chopped and well packed
1/4 tsp (1.25 ml) salt
Cheesecake Topping
2 cups (500 ml) unroasted, unsalted cashews (soaked for 1 hour in boiling water or the day before in cold water)
1/3 cup (80 ml) coconut oil, melted
1/2 cup (125 ml) canned coconut cream, refrigerated overnight, solid part only
Zest of 1 lemon, well washed
Juice of 2 lemons
1/2 cup (125 ml) maple syrup
2 tsp (10 ml) vanilla
1/4 tsp (1.25 mL) salt
1 cup (250 mL) frozen raspberries, thawed
PREPARATION
Raspberry Topping
In a microwave-safe bowl, combine raspberries and maple syrup. Cook for 2 minutes, until hot. Add the chia seeds and lemon juice and stir gently. Leave to thicken in the fridge for 20 minutes.
Crust
In a blender, place all the ingredients for the crust. Pulse until the texture resembles coarse crumbs with a few pieces left. Scrape down sides of blender a few times if necessary.
Grease an 8-inch square pan and line the bottom with parchment paper, leaving it hanging over the sides. Pour the mixture into the pan and press firmly into the bottom with your hands to smooth the surface.
Cheesecake topping
Cover the cashews with boiling water and leave to soak for 1 hour.
Drain cashews well and place in clean blender with remaining topping ingredients. Blend until very smooth and silky. This step may take a few minutes depending on the type of blender you have.
Pour the mixture over the crust.
Using a tablespoon, drop large drops of raspberry filling onto the mixture.
Freeze for 3 hours. Let the cheesecake bars stand at room temperature for 30 minutes before removing from the mould. Cut into 14 bars. A really beautiful and really good dessert!