White Chocolate Cream Bars with Raspberry Sauce

Enjoy the smooth texture of vegan white chocolate and the sour taste of raspberry sauce in these tasty dessert bars.

Ingredients:

2 cups cashews, soaked overnight
1 cup coconut cream
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
1 cup frozen raspberries
2 tablespoons maple syrup

Instructions:

In a food processor, blend soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt until smooth

Line a baking dish with parchment paper and pour the mixture into it

Smooth out the top with a spatula and freeze for 4-6 hours, or until firm

While the bars are setting, make the raspberry sauce by heating frozen raspberries and maple syrup in a small saucepan over medium heat

Cook until raspberries break down and sauce thickens, then remove from heat and let cool

Once the bars are firm, remove from the freezer and cut into squares

Drizzle with raspberry sauce before serving

Enjoy these decadent vegan white chocolate cream bars with a burst of raspberry flavor

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