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.
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!
Calories: 372kcal | Carbohydrates: 27g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 0.5mg | Sodium: 44mg | Potassium: 360mg | Fiber: 5g | Sugar: 18g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 2mg
Did you make this recipe?
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in your posts and I’ll re-share!
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