• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

Brownie Layer

• Line a 8 x 8”baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  In a food processor or blender, pulse together almonds, dates, cocoa powder, and vanilla extract. Continue to pulse, scraping down the sides when needed, until a thick"dough" forms.

  Be careful not to over process as its nice to have texture and different sized “bits” in your brownie base.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

   

   

Cheesecake Layer

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, hardened coconut cream, raspberries and honey into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.

  Taste test and add more honey if you think it needs it.

  Remove the pan from the fridge, and pour the cheesecake layer on top, smoothing with a spatula or back of a spoon.

  Give the fresh raspberries a rough chop, then place on top of the cheesecake layer.

  Bring the pan to the freezer, and let set for at least 2 hours before removing to slice into 16squares. You can store in the fridge or freezer. Serve chilled, the bars will begin to soften at room temperature.

  Store in fridge for up to 1 week or freezer for up to 3 months.