Get the Recipe: Vegan Cheesecake Bars
These Vegan Cheesecake Bars are incredibly rich and decadent! Their silky, creamy texture combined with a crunchy nutty base offers a unique taste. Enjoy these easy-to-make, guilt-free treats anytime. They are no bake!
Ingredients
Crust
- 1 cup walnuts
- ⅔ cup shredded coconut
- 3 tbsp almond flour
- 1 cup pitted dates
- 1 tsp cinnamon
- 1 tsp ground ginger
- ⅓ cup grated carrot
Filling
- 2 cups cashews
- 1 tbsp lemon juice
- ½ cup dairy free milk
- ⅓ cup pure maple syrup
Instructions
- First, line an 8 inch square pan with parchment paper.
- In a food processor, add all of the crust ingredients. Process until a sticky crumbly mixture forms.
- Press this mixture down into the prepared pan.
- Then, add all of the filling ingredients to a blender. Blend for 30 to 45 seconds, or until completely creamy.
- Pour this mixture on top of the crust.
- Freeze for 2 to 3 hours, until the bars are set.
- Finally, remove from the freezer. Slice into bars and enjoy! If desired, sprinkle a little coconut on top.
Notes
- The bottom layer should stick together when pressed between two fingers.
- Continue blending the cheesecake layer until completely smooth and creamy.
- Use a high powered blender like a Vitamix.
- Allow the cheesecake layer to fully set before slicing.
- Store in the freezer for up to 6 months.
Calories: 376kcal, Carbohydrates: 35g, Protein: 9g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 8g, Sodium: 29mg, Potassium: 427mg, Fiber: 4g, Sugar: 23g, Vitamin A: 57IU, Vitamin C: 2mg, Calcium: 70mg, Iron: 3mg