Vegan Cherry Cheesecake Bars
Prep Time: 20 minutes | Freeze Time: 4 hours | Total Time: 4 hours 20 minutes
Ingredients:
For the crust:
8 pitted Medjool dates
1 cup raw almonds
2 tbsp unsweetened cocoa powder
1 tbsp coconut oil, melted
1/4 tsp sea salt
1 tbsp warm water
For the filling:
1 cup raw cashews, soaked in water overnight or boiled for 10 minutes
1/4 cup pure maple syrup
1 tsp vanilla extract
1/2 cup sweetened condensed or full-fat coconut milk
1 and 1/2 cups frozen cherries, divided
1 tbsp lemon juice
For the topping:
Dark chocolate shavings
Instructions (yields 16 bars):
For the cashews, you can either soak them in a bowl of water overnight OR boil them with 3 cups of water for about 10-20 minutes. This makes them tender and easier to blend into a smooth consistency. When you’re ready to use your cashews, drain them.
Line an 8x8 or 9x5 inch loaf pan with parchment paper.
Add the dates, almonds, cocoa powder, coconut oil, and sea salt to a food processor and process until chunky and clumps into a ball. Add the mixture to the prepared pan and press evenly towards the sides.
Place the crust into the refrigerator while making the cheesecake filling.
Next, add the drained cashews, maple syrup, vanilla, coconut milk, lemon juice, and 1 cup of cherries to a blender. Blend until smooth.
Pour 1/2 of the mixture over the crust, evenly spreading it. Top with a 1/2 cup of frozen cherries, then pour the remaining mixture.
Shave chocolate over the bars using a grater and freeze for at least 4 hours to harden.
Cut into 16 slices and serve! Store in the freezer.
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