Makes 12 slices
1 cup medjool dates, pitted
1 cup walnuts
3/4 cup coconut flakes
1 cup oats
2 tbsp cacao powder
2 tbsp ground flax seed
2 cups cashew, soaked overnight
1/2 cup Miss Envy coconut oil, melted
2 medjool dates, pitted
1 tbsp lemon juice
3 tbsp nut milk
1 cup blueberries
1 cup raspberries
Line an 8×8 baking pan with parchment paper. Set aside.
Blend all the base layer ingredients together in a food processor until well combined. The mixture should be sticky, if not, add a few more dates.
Press the mixture evenly into the bottom of the pan and place in the fridge while you prepare the cheesecake layers.
Blend 1/2 of the filling ingredients including 1 cup blueberries until smooth and creamy. Pour into your baking pan and spread evenly. Place into the freezer while you blend the raspberry mixture.
Now, blend the other 1/2 of the filling ingredients including 1 cup raspberries until smooth and creamy. Take out your pan from the freezer and pour raspberry mixture over top and spread evenly.
Place in the freezer for 4 hours or overnight to solidify. After solidifying, cut them into bars and enjoy!
These are like ice cream bars – so make sure to store in the freezer.
Before serving, remove from the freezer 5 minutes before to thaw.
Michelle Garland, CNP
Plentyfullme Nutrition + Lifestyle Consulting