Lauren Caris Cooks

Vegan recipes & lifestyle

  • About
    • Contact
  • Recipes
  • Food Photography
  • Cookbook
    • Pinterest
    • Instagram
    • Facebook
    • YouTube
    • Twitter

Lauren Caris Cooks

Vegan recipes & lifestyle

Need some vegan inspiration?

Join thousands of other passionate foodies today and get your FREE copy of our 20+ page vegan starter guide, with 7 exclusive recipes!

Raspberry Ripple and Chocolate Raw Cheesecake Bars

22nd December 2016 Dessert

Raspberry Ripple and Chocolate Raw Cheesecake Bars. A simple, refined sugar free vegan dessert!

Raspberry Ripple and Chocolate Raw Cheesecake Bars. A simple, refined sugar free vegan dessert!

Who knew a dessert that’s got NO refined sugar, requires no baking, and looks so pretty can actually be this easy and delicious? The secret to these raw vegan cheesecakes is soaked cashews. When soaked, cashews swell up and soften meaning when you blend them up, you’re left with a luck, luscious cream, that’s a blank canvas for nearly any flavours you can think of.

The base is made of dates, nuts and oats, which give it that traditional cheesecake base flavour, it’s then spiced with a little cinnamon and ginger for an extra festive kick.

Raspberry Ripple and Chocolate Raw Cheesecake Bars. A simple, refined sugar free vegan dessert!

Once everything is frozen together, simply let it sit at room temperature for a little while before cutting into squares. You’ll be left with a beautiful little layered square that’s creamy, smooth and sweet!

For more of our Vegan Advent Calendar 2016 posts, click here!

Print Recipe
Raspberry Ripple and Chocolate Raw Cheesecake Bars Yum
Raspberry Ripple and Chocolate Raw Cheesecake Bars. A simple, refined sugar free vegan dessert!
Raspberry Ripple and Chocolate Raw Cheesecake Bars. A simple, refined sugar free vegan dessert!
Prep Time 45-60 minutes
Passive Time 8 hours
Servings
squares
Ingredients
Base Layer
  • 3/4 cup (65g) Oats
  • 1/4 cup (55g) Almonds
  • 1 cup (175g) Medjool Dates pitted
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
Chocolate Layer
  • 1 + 1/4 cups (190g) Cashews soaked overnight in cold water
  • 4 tbsp Water
  • 2 tbsp Maple Syrup
  • 3 tbsp Coconut Oil melted
  • 1.5 tbsp Cocoa Powder
Raspberry Ripple Layer
  • 1 + 1/4 cups (190g) Cashews soaked overnight in cold water
  • 3 tbsp Lemon Juice
  • 2 tbsp Maple Syrup
  • 3 tbsp Coconut Oil melted
  • 1/2 cup (85g) Raspberries
  • 1 tsp Maple Syrup
Prep Time 45-60 minutes
Passive Time 8 hours
Servings
squares
Ingredients
Base Layer
  • 3/4 cup (65g) Oats
  • 1/4 cup (55g) Almonds
  • 1 cup (175g) Medjool Dates pitted
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
Chocolate Layer
  • 1 + 1/4 cups (190g) Cashews soaked overnight in cold water
  • 4 tbsp Water
  • 2 tbsp Maple Syrup
  • 3 tbsp Coconut Oil melted
  • 1.5 tbsp Cocoa Powder
Raspberry Ripple Layer
  • 1 + 1/4 cups (190g) Cashews soaked overnight in cold water
  • 3 tbsp Lemon Juice
  • 2 tbsp Maple Syrup
  • 3 tbsp Coconut Oil melted
  • 1/2 cup (85g) Raspberries
  • 1 tsp Maple Syrup
Raspberry Ripple and Chocolate Raw Cheesecake Bars. A simple, refined sugar free vegan dessert!
Instructions
  1. Line a 21cm long, 11cm wide (8 x 4 inches) loaf tin with parchment paper (this will make it easier to lift out the cheesecake later.
  2. To make the base layer: First, pit the dates and soak them in just boiled water for around 10 minutes to help them soften. In a food processor, add the almonds and oats and blitz until you have a crumb mixture. Drain the dates and add them to the food processor along with the cinnamon and ginger and blitz everything again until it comes together in a dough.
  3. Press the dough into the bottom of the loaf tin, I find gently dampening your hands helps to press it down without sticking to your hands. Once the dough is spread into a completely even layer, pop into the freezer while you make the next layer.
  4. To make the chocolate layer, drain the cashews and add to a blender with the rest of the ingredients. Blend on a high speed until completely smooth. This may take a few minutes and keep scraping down the side of the bowl if necessary. Remove the loaf tin from the freezer and pour on the chocolate layer. Spread out with a knife so it's flat and put back into the freezer for 1 hour.
  5. After an hour, make the last layer. Drain the cashews and add to a blender with the lemon juice, 2 tbsp maple syrup and the coconut oil. Blend until completely smooth. Add this on top of the chocolate layer and spread out so it's completely even. To make the raspberry ripple, blend the raspberries with 1 tsp of maple syrup, then dot the mixture on top of the last layer and use a knife to create swirls.
  6. Put back into the freezer for at least 6-8 hours. When ready to serve, allow to sit at room temperature before cutting.
Recipe Notes

To create a clean cut, soak a large, sharp knife in just boiled water, then dry the knife on a kitchen towel and cut. Repeat between each cut.

© LAUREN CARIS COOKS. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.

Share this with your friends!
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
The Easy, Delicious, Vegan e-book is a vegan recipe book by Lauren Caris Cooks

Get your FREE copy now!

Comprehensive guide to veganism + 7 free, exclusive recipes!

About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.

  • Instagram
  • YouTube
  • Twitter

You may also like

Hearty Lentil, Potato and Greens Soup

Vegan Eton Mess

Vegan Eton Mess

3 Ingredient Chia Jam 3 Ways!

Chia Jam Three Ways (3 Ingredients!)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. MissDecember “ki-ki-01” xo says

    6th May 2017 at 11:31 am

    Oh my god, this looks amazing. I´m a sucker in baking but this, I need to try that. But I have no Food Processor, is it possible to make this recipe in a normal Mixer or do have you some cheap requests of a good Food Processor. I´ve always wanted to buy one, but their all so expensive.

    Reply
    • Lauren Caris says

      13th May 2017 at 5:05 pm

      Ahh you do need the food processor or a blender for this one because you need the blades to cream up the cashews. I have this one, and I love it, I use it nearly every day for something! https://www.amazon.com/Kenwood-Multipro-Compact-Processor-Silver/dp/B00QS98CWA/ref=sr_1_3?ie=UTF8&qid=1494687895&sr=8-3&keywords=kenwood+food+processor

      Reply
Read more about Lauren Caris Cooks

Hi I'm Lauren! I'm here to show you how simple, delicious and amazing a vegan lifestyle can be!

Learn more about us here!

I want to…

Cook a recipe
Watch a video
Read some vegan resources
Learn some cooking tips
My Vegan Story. Read all about my journey to veganism through the years
The Easy, Delicious, Vegan e-book is a vegan recipe book by Lauren Caris Cooks

Get your FREE copy now!

Comprehensive guide to veganism + 7 free, exclusive recipes!

You may also like…

[instagram-feed]

Home | About | Contact

  • Pinterest
  • Instagram
  • Facebook
  • YouTube
  • Twitter

© Copyright Protected
Site design by Lauren, built by Ben.

Privacy Policy | Disclosure | Sharing Policy | Disclaimer