Norbu Raw Recipes

Lemon Raspberry Cheesecake Bars
Recipe by La Gallette
Serves: 12-16 bars
Ingredients
www.lagallette.com
For the crust:
• 75g unsweetened coconut flakes
• 175g soft dates
• 110g raw almonds
• 2 tbsp water
• 1 cup fresh raspberries
For the raspberry cheesecake layer:
• 130g raspberries, fresh or frozen
• 80g soft dates
• 170g cashews
• 2 tbsp coconut oil, softened
• ¼ cup coconut water
For the lemon cheesecake layer:
• 3 cups raw, unsalted cashews
• 1 cup coconut water
• ¼ cup brown rice syrup
• ⅓ cup Norbu
• Juice and zest of 1 lemon
• Pinch of saffron flowers
• Pinch of salt
Method
For the crust:
1 Place the coconut flakes and almonds in a food processor until it resembles flour.
Add the dates and process until evenly combined. Add enough water
until the dough comes together when pressed.
2 Press the crust into a lined rectangle baking tin and arrange raspberries
on top. Freeze until needed.
For the lemon cheesecake layer
1 Blend all ingredients in a high-speed blender until very smooth.
2 Pour the cheesecake mixture into the tin. Freeze until needed.
For the raspberry cheesecake layer:
1 Blend all the ingredients in a high speed blender until very smooth.
2 Spread the mixture over the lemon layer and freeze for 30-45 minutes
before serving.
Note: More or less water is needed depending on moisture
levels of the ingredients and texture of dry ingredients.
GF
DF
EF
V
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