- 1 cup Pitted Dates
- 1/2 cup raw Almonds
- 1/2 cup raw Walnuts
- pinch of sea salt
- 2 cups cashews
- 1 medium zucchini (peeled)
- ½ cup fresh lime juice + zest
- ½ cup maple syrup
- ⅓ cup melted cocoa butter
- 1 tsp pure vanilla extract
- Raspberry-Chia Topping:
- 1.5 cups fresh raspberries
- 1 lemon (juiced) + lemon zest
- 2 tablespoons Pure Maple Syrup
- 3 tablespoons Chia Seeds
- In a small mixing bowl mash together the raspberries, chia seeds, lemon zest and maple syrup with a fork. Set aside to gel.
- Add dates and nuts to a processor and process for 2-3 minutes, or until finely chopped. The mixture should hold together when pressed. If the mixture is too dry, add in a 1 tsp of water and process until well combined. Press mixture into the bottom of an 8×8 or 9×9 pan lined with parchment paper.
- For the filling add cashews to your high-speed blender, I used the Vitamix, along with lemon juice, zucchini (peeled), melted the cocoa butter, maple syrup, and lemon zest. Blend until creamy.
- Pour the filling onto the crust and spread it evenly in the pan. Place in the freezer for 30 minutes to harden the top before dropping spoonfuls of raspberry sauce all over the filling. Spread the chia seed jelly over the top, until evenly distributed.
- Place into the freezer for an hour and a half, or until mixture has firmed. Then use a sharp knife and warm water to cut the cheesecake into bars. Allow thawing for 10-15 minutes before serving. Enjoy!
Try using other fruits like blueberries, blackberries, or strawberries. Frozen fruit works too, just add a tablespoon of extra chia seeds to your mixture.
Store in the refrigerator for 5-7 days or in the freezer for a month.
Recipe inspired by Wife Mama Foodie
- Category: Dessert
- Cuisine: Raw Vegan, Gluten-free
- Calories: 264
- Fat: 18g
- Carbohydrates: 23.2g
- Fiber: 2.2g
- Protein: 5.3g