For the crust:<\/strong><\/em> 1 and 1\/2 cups cashews, raw unsalted 1. In a blender or food processor, blend the almonds and medjool dates together until it forms a sticky dough. You may need to scrape the sides down a few times. Vegan Raspberry Cheesecake Bars Ingredients For the crust: 1 cup almonds or walnuts 1 cup medjool dates Sprinkle of sea salt For The Cake Filling 1 and 1\/2 cups cashews, raw unsalted 1\/2 cup canned coconut milk 1\/4 cup maple syrup 1\/3 cup coconut oil, melted 1 lemon, juiced 1 tsp vanilla 1 cup raspberries…<\/span><\/p>\n","protected":false},"author":2,"featured_media":10318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[66,2,34,120],"tags":[],"class_list":["post-10317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-almond","category-cakes-breads","category-coconut","category-date"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=10317"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10317\/revisions"}],"predecessor-version":[{"id":10577,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/10317\/revisions\/10577"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/10318"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=10317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=10317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=10317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup almonds or walnuts
\n1 cup medjool dates
\nSprinkle of sea salt<\/p>\nFor The Cake Filling<\/h2>\n
\n1\/2 cup canned coconut milk
\n1\/4 cup maple syrup
\n1\/3 cup coconut oil, melted
\n1 lemon, juiced
\n1 tsp vanilla
\n1 cup raspberries (or any berry) more for topping<\/p>\nMethod<\/h2>\n
\n2. Once your dough has formed, press your dough down into a parchment lined pan or silicone muffin cups. Set in the fridge.
\n3. Blend the remaining ingredients together, minus the raspberries, until smooth and creamy. Pour half of the mixture into the pan.
\n3. Now add the raspberries to the blender and blend again. Add the raspberry layer to the pan and top with more raspberries. Place the pan in the freezer.
\n4. The freeze for 3 hours. Remove from freezer and let sit for a few minutes before cutting eating. Keep bars stores in an airtight container in the freezer.
\nenjoy<\/p>\n","protected":false},"excerpt":{"rendered":"