Raspberry Mint Cheesecake Bars -Vegan

I've been on this vegan dessert ride and loving it! It satisfies my cravings for something sweet without any sugar or gluten and all plant based. I love it. Sure, I miss the butter and the sugar, but I'm scaling those back going forward with my life. I want to be healthy and thriving for my boys. God knows I need every once of energy and mental alertness for my three little hurricanes.  I've been trying to get them to join this vegan dessert movement, and no, they're not having it. Oren (19 months) literally kicks and screams for "nanny",  that is candy and tried to break the door down to the pantry. 

I made these Raspberry Mint bars the other day, and they thought it was ice-cream, so there. win. Although, they ate a fourth of the cream. All good. 

Ingredients: 

Crust

• 1 cup dates (about 12-15)
• 1 cup walnuts
• 1/2 cup pecans (I like to add pecans to the crust because they give it a buttery taste)

"Cheese Cake"

• 2 cups cashews, soaked over night in cold water
• 1/4 cup cocoa butter, melted. You can use coconut oil, but, I really like the flavor the cocoa butter adds, a white chocolate flavor. coconut oil is great too
• 1 can coconut milk, just the white cream on top
• 1/2 cup honey, agave, or maple syrup
• 1 teaspoon vanilla extract ( optional, but, I really like to add vanilla extract to every single dessert recipe)
• 1 lemon squeezed. This time I did a half a lemon and a half a lime. (the scent going on in the kitchen reminded me of Miami, where I had the best raspberry mojito)
• a hand-full of mint leaves, chopped
• 6 ounce container of raspberries, leave a few out to top the bars. 
• prep 8x8 pan. lined with parchment paper, set aside

In a food processor, add dates, walnuts and pecans and process for a minute. I don't like them too small, because I like a crunch in my crust. Press the mixture evenly into the lined pan with your fingers, place in freezer while prepping the "cheese cake". 

For the "cheese cake". Drain cashews and blend in a blender for 5 min, and set aside. In a blender or a food processor whip up the coconut milk, it will be light and airy, add creamed cashews, melted cocoa butter, honey, vanilla extract, lemon juice, and blend until smooth. 

Take half the mixture and set aside. Add the chopped mint leaves to one half of the mixture and blend for another 3 min. Pour into the pan over the crust. Smooth out the top evenly and put in the freezer for an hour till this layer sets. Into the other half of the mixture, blend in the raspberries, keeping them chunky. After the first layer sets, put the raspberry layer over the mint layer, place back into he freezer until completely sets. Over night is best. 

Take the cheese cake out of the freezer and let stand for 10 min before trying to get it out of the pan. Once it's out, cut in half and then into half inch bars, and serve.