makes 6

45 minutes



  • 100g oats⁠
  • 50g oat flour⁠ (blend oats)
  • 130g ground almonds (almond flour)⁠
  • 80g melted⁠ coconut oil
  • 90g Sweet Freedom FRUIT SYRUP

cheesecake layer

  • 70g cashews, soaked⁠
  • 2 tbsp coconut oil
  • 70g coconut cream⁠
  • 2 tbsp Sweet Freedom FRUIT SYRUP


  • 150g raspberries
  • ⁠90g (extra 3 tbsp for the raspberry layer) Sweet Freedom Fruit Syrup
  • 100g oats⁠
  • 80g flaked almonds
  • 40g desiccated coconut
  • 60g coconut oil⁠


  1. For the base layer, simply mix the ingredients together until well combined.
  2. Press into a lined baking tin.⁠
  3. For the cheesecake layer, blend (list of ingredients) together until smooth and pour over the base layer.⁠
  4. For the raspberry layer, blend the raspberries with 3 tbsp of the FRUIT SYRUP until smooth and pour over the cheesecake layer.⁠
  5. For the crumble layer, toast oats and almonds gently in a pan then stir in the coconut, coconut oil and FRUIT SYRUP and leave to cool.
  6. Sprinkle over the raspberry layer. ⁠
  7. Place in the freezer to set and leave to defrost in the fridge.⁠
  8. Remove and slice into bars of your preferred size and enjoy.

Thanks for this lovely recipe @nickichanlam

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