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Vegan Layer Cheesecake Bars (Fourth Of July Edition)

Natalie Eng | Naturally Natalie Eng
Red, White & Good For You!! Made with a Purely Elizabeth granola crust and with adaptogenic coconut butter, these bars are not only scrumptious but also have prebiotic and ginko brain benefits! The perfect balance between salty, sweet, chewy, and creamy for any festivity.
*Prep time does not include soaking time
Prep Time 2 hrs
Total Time 2 hrs
Servings 12 bars


For The Crust:

  • 1 c. Purely Elizabeth Cashew Coconut Granola You can substitute rolled oats
  • 1 1/2 c. Raw Almonds or Walnuts
  • 6 Medjool Dates Pitted
  • 2 tbsp. Maple Syrup
  • 3 tbsp. Coconut Oil Melted
  • 1 pinch Pink Himalayan Sea Salt

For the Layers:

  • 3 1/2 c. Raw Cashews Soaked overnight or for 2-3 hours with boiling hot water
  • 3 tbsp. Coconut Oil Melted
  • 3 tbsp. Blue Coconut Oil I use Pearl Brain Butter, but you could also use blue food dye or spirulina
  • 2 tbsp. Coconut Cream
  • 1 c. Raspberries
  • 3 tbsp. Lemon Juice For red layer only
  • 6 tbsp. Maple Syrup
  • 2 tsp. Vanilla Extract
  • 2 pinches Pink Himalayan Sea Salt



  • Soak the 3 1/2 cups of cashews for the layers overnight or soak them for 2 hours by placing them in a bowl and then pouring boiling hot water over them.
  • Preheat oven to 350 degrees. For the crust, line an 8x8 inch pan with parchment paper.
  • In a food processor, combine all ingredients for the crust until blended well, scraping down sides if necessary.
  • Transfer the mixture into the pan and press it down firmly on top of the parchment paper. Bake for 10 minutes and then let it chill in the freezer while you make the first layer.
  • For the blue layer, blend together half of the soaked cashews (1 3/4 cups) along with half of the maple syrup (3 tbsp.), coconut cream (1 tbsp.) 1 pinch of himalayan salt, and the blue coconut oil. Scrape down the sides when necessary.
  • Once totally blended, pour that on top of the chilled crust and let freeze for 1 hour. (You can make the red layer while that freezes).
  • For the red/white layer, blend the other half of the soaked cashews with the coconut oil, and the other half of the maple syrup (3 tbsp.), lemon juice (3 tbsp.), and 1 pinch of himalayan salt.
  • In a separate bowl, mash together the raspberries.
  • Pour the blended mixture on top of the blue layer and spread evenly. Then, swirl in the raspberries with a fork, knife, or toothpick.


The ingredients for both layers are the same, you will just be splitting them in half. The only difference is the blue coconut oil goes in the blue layer instead of regular coconut oil which goes in the raspberry red/white layer (and lemon only goes in the red/white layer).