CHOC RASPBERRY CHEESECAKE BARS
Once you taste this healthy slice of decadence, it won't be long before you're 10 bars deep!
Ingredients
Base:
12 Medjool dates, pitted
1/2 cup Tropeaka Cacao Powder
1 cup roasted almonds
1 cup raw cashews
Filling:
2 cups frozen raspberries, thawed
1 cup raw cashews, soaked
1/2 cup canned coconut cream
1/2 cup maple syrup
1 tsp vanilla extract
1 tsp Tropeaka Immunity Powder
1/3 cup fresh OJ
4 strips orange rind
Topping:
1/2 cup cacao butter, melted (or coconut oil)
2 tbsp agave or maple syrup
1/3 cup Tropeaka Cacao Powder
Pinch of salt
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Method
1 Combine all the base ingredients into a food processor or blender and blitz until well combined. Press into a lined square baking tin and place into the freezer.
2 In the meantime, blend all the filling ingredients until smooth and creamy. Pour on top of the base and return to the freezer until fully set (min 4 hours or preferably overnight)
3 Whisk together the topping ingredients and pour on top of the cheesecake layer. Add on your favourite toppings (eg. cacao nibs & raspberries) and return to freezer to set. This should only take 5-10 minutes!
4 Once set, slice into 10 even bars. Store in a container in the freezer and thaw out for 10 minutes to serve.
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