Raspberry Cheesecake Squares

Raspberry Cheesecake Squares

Pan size 9x9-inches

Makes about 20 bars

Ingredients

Crust

1 pack graham crackers

1 C macadamia nuts

½ C pecans

3 Tbsp almond milk

2 Tbsp coconut oil

¼ tsp salt

Cream filling

2 cans coconut cream

1 C coconut flour

2 Tbsp lime juice

½ C maple syrup

½ tsp vanilla

¼ tsp salt

1 C frozen raspberries

Garnish

Fresh raspberries

Directions

For the crust, place all ingredients in a food processor and process until fully incorporated. Press into a flat layer on your pan already lined with parchment paper.
For the cream filling, place all ingredients, except for the raspberries, in a bowl and mix until fully incorporated. Once done, remove about 1/3^rd of the mixture and set it aside. With the remaining mixture pour the first cream layer and place in the freezer to chill for 10-15 minutes.
In the meantime, take the 1/3^rd of your cream mixture and place it in a vitamix or highspeed blender. Blend until fully incorporated. You can also leave it with bits and pieces of the berries.
Remove the pan from the freezer and pour out your second layer forming an even top. Place back in the freezer to set and chill for about 2 hours before serving.
Cut into desired size and garnish with fresh raspberries. Enjoy!