Easy No-Bake Dairy-Free Raspberry Swirl Cheesecake Bars
These raspberry swirl cheesecake bars are an SCD dream come true! The perfect Memorial Day treat, these bars are sweet, creamy, cold, chewy, and bursting with jam-like raspberry goodness gently swirled throughout.
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Ingredients
1 cup almond flour
½ cup dates, pitted (about 5 large Medjool dates)
15⅓ TBSP honey
½ tsp salt
9 TBSP coconut oil, melted
2 ¼ cups cashews, unroasted, unsalted, and soaked
2 ½ cups boiling water
¼ cup lemon juice
1 tsp. vanilla extract
½ cup coconut cream, no thickeners or additives
½ cup almond milk, no thickeners or additives
2 cups raspberries, fresh
100 grams almond flour
5 large Medjool dates pitted
230 ml honey
½ tsp (2.5 ml) salt
135 ml coconut oil, melted
254 grams cashews, unroasted, unsalted, and soaked
592 ml boiling water
59 ml lemon juice
1 tsp (5 ml) vanilla extract
119 grams coconut cream, no thickeners or additives
118 ml almond milk, no thickeners or additives
(250 grams raspberries, fresh
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Instructions
- Gather and prep ingredients. Line your 8-inch square pan with parchment paper.
- Set up your food processor with the standard attachment blade.
- Add in almond flour, dates, 2 TBSP (30 ml) honey, ¼ tsp (1.25 ml) salt, and 1 TBSP (30 ml) coconut oil, melted. Pulse until dates are broken down and you can form a ball in your hand with the dough.
- Transfer dough to the lined pan. Gently press the dough into an even layer covering the bottom of the pan.
- Place cashews in a large bowl. Bring 2½ cups (592 ml) of water to a boil.
- Cover cashews with boiling water and let sit for 20 minutes.
- While the cashews are soaking, add raspberries and ⅓ cup (112 grams) of honey to a small pot.
- Bring to a boil and then reduce to a simmer for 8-10 minutes or until the raspberries have broken down and begin to resemble a jam.
- Strain the raspberry mixture through a fine-mesh strainer to catch all the seeds. Discard seeds, and set ‘jam’ aside.
- Set up your regular high-speed blender with the standard blade attachment.
- Once soaking time has elapsed, drain cashews and add to the blender with ¼ cup (59 ml) lemon juice, ½ cup (170 g) honey, ¼ cup (52 g) coconut oil, vanilla, salt, coconut cream, and almond milk.
- Blend on high until very smooth, about 1-2 minutes. You will need to periodically stop and scrape down the sides.
- Once smooth, pour over the crust and spread out evenly.
- Next, take your raspberry puree and drizzle it back and forth over the top.
- Using a toothpick or butter knife, swirl in the raspberry gently until the desired look is achieved.
- Freeze for 4 hours, or until completely frozen and set.
- Thaw for 10 minutes at room temperature, or 30 minutes in the refrigerator.
- Slice into nine squares and enjoy!
Nutritional Info
Storage
Notes
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