These Raspberry Chocolate No Bake Superfood Cheesecake Bars with Rawmio Chocolate are dairy free, gluten free, and refined sugar free! They’re also loaded up with superfoods, healthy fats and fresh fruit! Crave worthy and good for you, they’re perfect for anyone you wanna show some love on Valentine’s day, or any other day of the year!
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for the chocolate crust
- 1/2 cup almond flour
- 1 1/2 cups raw cashews
- 8 large dates, pitted (if they’re on the smaller side, you may need more than eight. They both sweeten and help hold the crust together. You can add more if it seems like / tastes like they’re needed)
- 1/3 cup coconut oil or ghee
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 3 tablespoons raw cacao powder
- rawmio superfood chocolate bar, or 2 oz of your favorite dark chocolate bar + superfood add in’s such as: cacao nibs, maca powder, chia seeds, ashwaganda powder, medicinal mushroom powders – limit to about 2 tablespoons total so as not to overwhelm the flavor of the cheesecake
for the raspberry cheesecake filling
- 2 cups fresh raspberries
- 1/2 cup freeze dried raspberries (optional, but adds a brighter color and more raspberry flavor)
- 2 cups raw cashews, soaked overnight, or for an hour or two using boiling hot water
- 1/2 cup + 2 tablespoons maple syrup (or to taste)
- 1/2 cup coconut oil, melted
- 1 small (5.6 oz) can coconut cream (the brand Native Forest makes a can this size – it’s a green and black colored can. You can substitute the thick cream part of coconut milk if you can’t find coconut cream – see notes)
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- pinch of sea salt
- melted chocolate for drizzling
- rawmio chocolate hearts
- freeze dried raspberries
- cacao nibs
- cacao powder
for the chocolate superfood crust
- Using a square 8×8 pan, cut out two pieces of parchment paper go in both directions that fit within the pan and hang over the edges. You will use the extra parchment hanging over the edge to pull out the cheesecake once it’s set. It might kind of annoyingly slip and move around in the pan, but just try and work with it the best you can. I tried one version where I used coconut oil to get the parchment to stick to the pan and stay in place, but that made it super difficult to lift out of the pan after it had set, which is the whole point of having the parchment in the pan in the first place!
- Process all crust ingredients in a food processor until well combined and no large pieces of cashew or dates remain. Dump into lined 8×8 pan and press evenly into the bottom of the pan. Move to the freezer while you make the filling.
for the raspberry cheesecake filling
- Drain soaked cashews and add to the blender along with all other filling ingredients.
- Blend on high for several minutes until very smooth and creamy.
- Taste and adjust sweetness (maple syrup) and tartness (lemon juice) if desired.
- Once you get the flavor just right pour over the crust and tap the pan on a counter top a few times to pop any air bubbles that may have formed in the filling during blending.
- Smooth filling using a spatula and return to the freezer to set for at least 2 hours, and up to overnight.
for decorating bars
- Remove bars from the freezer and let sit at room temperature for a little while so it’s easier to lift out of the pan. Alternatively, you can carefully run the outside edge of the pan under hot running water very briefly to loosen the cheesecake. Lift it out of the pan using the parchment paper flaps that are hanging over the sides. For an easier time cutting the cheesecake bars, you can run a large sharp knife under hot water and dry it before slicing into squares.
- Once cut into squares, drizzle with melted chocolate (thinned by adding a little coconut oil if necessary), and topping with chocolate hearts, fresh raspberries, cacao nibs, cacao powder, and any other desired toppings.
- Return to the freezer to store.
- Before serving, take out of the freezer and allow to sit at room temperature for about 20 minutes to soften slightly.
If you can’t find coconut cream (coconut milk’s thicker, less watery cousin), you can use a can of coconut milk by placing in the refrigerator for a few hours or overnight, until the water has separated from the thick and creamy part of the coconut milk. You can tell that this has happened when you shake the can and don’t hear any noise. Sometimes a coconut milk can will already be separated right off the shelf at the grocery store. The shake test works in that case, too. After you know the cream has separated from the liquid, open the can and scoop off the thick cream, leaving behind most of the liquid. Measure about 3/4 of a cup of the thick cream and use it in place of the coconut cream in the cheesecake filling.