If you are a cheesecake lover, then you need to try these Strawberry Chocolate Cheesecake Bars. They are light and delicious, and they also happen to be vegan, gluten-free, dairy-free, and nutritious! Get ready for your new favorite dessert for the Summer.
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 extract
- 3 tablespoons coconut oil melted
For the strawberry cheesecake filling
- 1 cup raw cashews soaked overnight or in boiling hot water for 20 minutes
- ⅔ cup almond milk or any non-dairy milk
- ½ cup maple syrup
- ¾ cup coconut oil melted
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 1 + ¼ cups fresh strawberries halved or quartered
Instructions
- Soak your cashews. You can do this overnight if preparing this recipe in advance, or just pour boiling hot water on top of them, cover, and let sit for 20 minutes.
- Grease an 8x8 square baking dish well, then add parchment paper, so that the bars are easy to pull out.
- First, prepare the crust.
- In a food processor, add the almonds. Process on high until the almonds are finely chopped, about one minute.
- Add remaining crust 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 strawberry cheesecake filling.
- In a high speed blender, add the soaked cashews, almond milk, maple syrup, coconut oil, vanilla, lemon juice, salt, and only 1/4 cup of the sliced strawberries - you will save the remaining cup of strawberries for the topping.
- Blend until the mixture is nice and creamy. You might have to scrape down the sides a few times, to fully incorporate.
- Remove the dish from the fridge, and pour strawberry mixture on top of the crust, using a spatula or knife to make sure there are no air bubbles.
- Line up the remaining strawberries on top of the cheesecake mixture and gently press them down flat.
- Freeze for 2 hours until the cheesecake bars are completely hardened - this will make them easier to slice and retain their shape.
- Slice into 12 squares and enjoy!
Calories: 375kcal | Carbohydrates: 28g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 0.5mg | Sodium: 44mg | Potassium: 359mg | Fiber: 4g | Sugar: 19g | Vitamin A: 21IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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