Today’s episode of the HGG Cooking Show is all about Pistachio Raspberry Cheesecake Bars! These easy healthy desserts are perfect for the Holiday season and literally take just a few minutes to create. So let’s get right to it! Click play to watch today’s video and as always the recipe is below to enjoy, print & share if you’d like! Thanks so much for stopping by the HGG Blog today! xx Megan your Registered Dietitian

Watch Cooking Video:

Pistachio Raspberry Cheesecake Bars

Pistachio Raspberry Cheesecake Bars

This recipe is gluten-free, vegan & requires no cooking!

Print Recipe

Ingredients

1.5 cups dates pitted
1 cup pistachios shelled
2 teaspoons vanilla extract
1 pinch of sea salt
1.5 cups of raw cashews soaked in water overnight
1/2 cup coconut cream the thick portion after canned coconut milk is refrigerated overnight
1/3 cup coconut sugar
2 cups raspberries
2 tablespoons chia seeds

Instructions

In a food processor pulse together dates, pistachios, vanilla extract and sea salt. Transfer mixture into an 8-inch square casserole dish. With your hands press mixture together and down towards the dish so that the ingredients stick together, this layer will be the "crust". Next, in a food processor or blender combine raw cashews that have soaked in water overnight (or atleast for 1 hour) with coconut cream and coconut sugar and blend together until creamy. Spread this mixture as a second layer on top of the date and pistachio crust. Next in a high-speed blender, blend together raspberries with chia seeds and pour on top as the final layer. Place dish in the freezer to set overnight. Store in the freezer. Enjoy!