Chocolate Cheesecake Bars

5 from 3 votes

Chocolate Cheesecake Bars

Creamy, chocolatey cheesecake bars that are gluten-free, dairy-free, refined sugar-free, vegan, and don't require any baking. This healthier twist on cheesecake is the answer to all of your dessert dreams.

Prep Time 20

Cook Time 0

Total Time 20

Servings bars

Calories 372kcal

Author Nicole Modic

Ingredients

For the Chocolate Crust:

1 cup Raw Almonds can also substitute for cashews
¾ cup Finely Shredded Coconut unsweetened
1 cup Medjool Dates pitted
⅓ cup Unsweetened Cocoa Powder
½ teaspoon Salt
1 teaspoon Vanilla
3 tablespoons Coconut Oil melted

For the Chocolate Filling:

1 cup Raw Cashews soaked overnight or in boiling hot water for 20 minutes
⅔ cup Almond Milk OR Non-Dairy Milk
½ cup Maple Syrup
¾ cup Refined Coconut Oil melted
¼ cup Unsweetened Cocoa Powder
¼ teaspoon Salt

Instructions

Grease an 8x8 square baking dish well, then add parchment paper, so that the bars are easy to pull out.
In a food processor, add the almonds. Process on high until the almonds are finely chopped, about one minute.
Add remaining ingredients, and process for another minute or so, until a sticky paste forms. If it is super dry, add a tablespoon of water. Transfer the mixture to the baking dish and use your hands to press it down evenly.
Place the dish into the fridge.
Next, make the chocolate filling.
Add all ingredients into a high speed blender, and blend until the mixture is nice and creamy. You might have to scrape down the sides a few times, to fully incorporate.
Remove dish from the fridge, and pour mixture on top of the crust, using a spatula or knife to make sure there are no air bubbles.
Freeze for 45 minutes.
Slice into 12 squares and enjoy!

Nutrition