Raw Strawberry Cheesecake Bars

These raw, dairy-free, gluten-free, no added sugar, fall on the floor delicious bars are inspired by the strawberry shortcake popsicles of our childhood. Freeze dried strawberries create the pink, nostalgic crumble I used to love. Dates and nuts do the rest! Serve as bars, make in a cake or pie tin and cut into slices, or add to a cup cake tin depending on how you want to serve this irresistible dessert.

Raw Strawberry Cheesecake Bars

Ingredients

Crust

  • 1 cup Walnuts

  • 1 cup ground Flax Seed

  • 1/2 tsp Vanilla Extract

  • 2 Medjool Dates

  • 1 cup freeze dried strawberries, optional

  • 1 tbsp Water

Filling

  • 1/2 cup Cashews

  • 1/2 cup Water

  • 1 1/2 cup Strawberries, reserve the half cup for the filling and garnish

  • 2 ripe Bananas

  • 10 Medjool Dates

  • 1 tsp Vanilla Extract

  • 1/8 tsp Salt

Directions

  1. If using, add the freeze dried strawberries to a food processor and process until crumbly. Remove and place in a bowl. Add walnuts to food processor and process until crumbly. Add flax, vanilla, dates, and water. Pulse, Add freeze dried strawberries. Process until well combined.

  2. To make the filling, add all ingredients to a high powered blender, blend until smooth.

  3. Using damp hands, add half of the crust to an 8x8 parchment paper lined pan or cupcake tin. Press down to create the crust, washing your hands when the crust begins to stick to your fingers.

  4. Add a few fresh or frozen strawberries on top of the crust. Pour the batter to the pan and gently shake to even out the batter. add the remaining crust by crumbling it over the filling to create the topping.

  5. Freeze for 6 hours, or overnight. Serve by running a knife under hot water and slicing. Top with fresh strawberries and mint if desired. Serve immediately and enjoy!

Chloe SteinComment