Layered Beet Cheesecake Bars

What to do

1. Place 4 cups raw cashews in a bowl and cover with 2 inches of water. Soak for at least 4 hours, up to 12 hours.
2. Prepare the Crust: Add all ingredients for the crust to a food processor and process until well combined. You will need to stop the food processor a few times to scrape the sides to help it process.
3. Line an 8”x 8” cake pan with parchment paper. Transfer the crust mixed to the parchment-lined pan, and press the mixture firmly into the pan, creating an even crust layer.
4. Prepare the White Layer: Add half of the soaked cashews to a high-powered blender, along with the remaining ingredients for the white cheesecake layer. Blend until completely smooth (note:this may take some time. You can add some additional almond milk to help the mixture blend if necessary).
5. Pour the white cheesecake layer mixture into the pan on top of the crust. Smooth into an even layer, then transfer the pan to the freezer and freeze at least 1 hour.
6. Prepare the Beet Layer: Add remaining soaked cashews to the blender, along with the rest of the ingredients for the beet layer. Blend until completely smooth. Remove the pan from the freezer and pour the beet layer over the white layer. Smooth until even. Place pan back into freezer and freeze at least 1 hour more.
7. When ready to serve, thaw the cheesecake until softened and use a sharp knife to cut squares. Serve with fresh blueberries on top. Leftover cheesecake can be stored in an air-tight container or zip lock bag in the refrigerator or freezer.

Notes:

*You can also use raw almonds, cashews, or pecans

**You can also use honey or coconut palm syrup