- Line an baking pan with parchment paper.
- In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water.
- Press the dough down into your pan, until it coats the entire bottom of the pan. Put the pan in the freezer to harden while you prepare the rest of your ingredients.
- Now get your cashew mixture organized. Put your coconut cream, cashews, lemon juice, vanilla and coconut oil in a food processor, and blend until completely smooth. Set aside.
- Pour the mixture into your pan.
- Place your raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer.
- Put your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.
When you're ready to serve, remove from pan, cut into squares, and serve!