Raw Vegan Raspberry Coconut Cheesecake Bars
By cheferinsimoneuncooked Desserts
March 28, 2016
- Prep: 1 hr
- Cook: 12 hrs
- Yields: 15-20 bars
1To make crust, place softened dates in processor and process for about 5 seconds. Add hemp seeds, shredded coconut, salt and vanilla and process until dough fully comes together and is smooth. The dough is a bit sticky so you can dampen your hands with water to mitigate the stickiness when transferring. Turn dough out onto parchment lined pan and press evenly for about a 1/4 inch thickness. (You can wet your hands again if need be but try not to make soggy.) Set aside and clean out food processor bowl.
2To make the filling, simply add all ingredients to food processor and blend! (Zest the lemon before you cut and squeeze!) You will want to scrape down the bowl a few times to make sure everything is evenly incorporated. You really want a smooth consistency as the coconut meat will remain in bits and pieces if not fully combined. Once completely smooth, pour on top of dough making sure filling reaches every corner of the pan evenly. Cover with plastic wrap and refrigerate OVERNIGHT-at least 12 hours! (No need to lay plastic wrap directly on filling.) You can lick the food processor bowl in the meantime to get a taste :).
3To make the raspberry topping the next day, simply place all ingredients in food processor and process. The texture is somewhere between runny and firm. Take bars out of fridge and uncover. I cut mine into 15 bars but you could do 20 if you wanted more of bite-sized bars. Take a sharp knife, run it under hot water and wipe off with a clean towel. (This will make cutting much smoother.) Cut into bars and one by one carefully take each bar out with an off-set spatula if you have one. If not, you could use a pie server. Place bars on desired serving platter, top each with about 2 Tbsp raspberry topping, 1 upside down raspberry and voila! These will keep well in fridge up to 3 days...if they make it that long!