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Ready in 10 minutes! Dairy free, raw, paleo cream bars, layered with a 2 ingredient crust, cashew cream cheese, raspberry filling, and whipped cream. Super easy to make in the blender and have 9g protein per square! Raw paleo cheesecake recipe. No bake cashew cheesecake. Best gluten free vegan cheesecake. Raw paleo cheesecake recipe. No bake cheesecake recipe. Paleo cream cheese. Best paleo dessert recipes. Mothers day dessert recipes. Healthy paleo meals.

Dairy Free Paleo Raspberry Cream Bars

Made in 10 minutes! Heavenly dairy free, raw, and paleo cream cheese bars layered with a 2 ingredient crust, cashew cream cheese, raspberry filling, and whipped cream. Super easy to make in the blender and have 9g protein per square!
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Servings: 12 squares
Calories: 421kcal

Ingredients

Cashew Filling

  • 2 cups soaked cashews to make: soak in hot water for 1 hour until soft.
  • 1/4 cup lemon juice
  • 2 tablespoons coconut oil
  • 3 tablespoons water

Crust

  • 1/2 cup raw pecans
  • 1/2 cup soft medjool dates pitted

Raspberry Filling

  • 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!

Whipped Cream Topping

  • 1 can full fat coconut milk chilled
  • 1/2 teaspoon vanilla extract
  • 4-6 drops stevia liquid

Top With

  • pecan pieces
  • arrowroot flour for powdered sugar effect

Instructions

  • Combine the ingredients for the cashew filling in the blender. Use the tamper tool to move the cashews around in the blender to ensure even and thorough combining. Blend until completely smooth.
  • In a food processor combine the ingredients for the crust and pulse until the mixture breaks down and forms small granulars that stick together.
  • Line a 8" by 4" pyrex pan with parchment paper. Then add the crust mixture, spread it out evenly in the pan, and then press down.
  • Evenly spread the cashew filling over the crust and smooth down.
  • Add the raspberry preserves or fresh fruit in over the cashew filling.
  • To make the coconut whipped cream take a can of chilled full fat canned coconut milk (I use Thai Kitchen brand) and scrape the solid cream off the top. Put the coconut cream in a bowl with the vanilla and stevia then ship with an electric mixer until smooth.
  • Top the bars off with whipped coconut cream, cashew pieces, and arrowroot powder for powdered sugar effect.

Nutrition

Calories: 421kcal | Carbohydrates: 25g | Protein: 9g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 12mg | Potassium: 49mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 2.7mg
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