Raw Chocolate Nut Cheesecake Bars

Raw treats are our favorite! These Raw Vegan Cheesecake Bars are creamy, decadent, and oh-so-rich, but they’re completely vegan and don’t have any artificial sugars. We couldn’t tell the difference between these and regular cheesecake, and we felt so much better knowing that we were putting clean ingredients in our body - and we think you’ll feel the same! For best results, use a high powered blender or food processor, and be sure to soak your cashews adequately for an ultra-creamy cheesecake layer!

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PREP TIME - 10 minutes
TOTAL TIME - 20 minutes

Ingredients

For the Cookie Crust:

• 1 c. pitted medjool dates
• 1 c. almond flour
• ⅓ c. raw cacao powder
• Pinch of sea salt (optional)
• 4 Love + Chew Cookies (We like Mocha Chip or Chocolate Chia here!)

For the Cashew Cheesecake layer:

• 2 cups raw cashews, soaked overnight
• ½ cup water
• ½ cup maple syrup
• ½ cup raw cacao powder
• 1/4 cup almond butter

For the Ganache Topping:

• ¼ cup maple syrup
• ¼ cup cacao powder
• ¼ cup coconut oil (melted)

Toppings:

• Chopped almonds
• Cacao nibs
• Flaky Sea Salt
• Love + Chew cookies, chopped

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Directions:

1 Line a square baking pan with parchment paper and set aside.

2. In a blender or food processor, blend together the cookie crust until smooth and pliable. Press the dough into the baking pan, smoothing with your palm or the back of a spoon.

3. Next, blend together the ingredients for the cashew cheesecake layer. Blend until smooth, then pour over the cookie crust. Place in the freezer until set, about 20 minutes.

4. Meanwhile, whisk together the ganache ingredients in a small saucepan over medium heat. Once melted, pour the ganache over the cheesecake layer (which needs to be firm). Top the cheesecake bars with sea salt, Love + Chew cookies, or nuts. Place back in the freezer until firm (about 10 minutes), then remove the bars from the pan and cut into 9-12 pieces. Store covered in the refrigerator or serve immediately.