Vegan Strawberry Cheesecake Bars (Print Version)

# Ingredients:

→ Cookie Crust

01 - 6 pitted medjool dates
02 - 3/4 cup cashews
03 - 1/4 cup almond flour
04 - 1/4 cup finely shredded coconut
05 - 1/4 teaspoon cinnamon
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon sea salt

→ Cheesecake Filling

08 - 1/2 pound strawberries, chopped
09 - 1/2 tablespoon balsamic vinegar
10 - 2 cups whole cashews
11 - 1/2 cup full fat coconut milk
12 - 3 tablespoons fresh lemon juice
13 - 1/3 cup maple syrup
14 - 1 teaspoon vanilla extract
15 - 2 tablespoons coconut oil

# Instructions:

01 - Soak 2 cups of cashews in water overnight for the cheesecake filling.
02 - Toss chopped strawberries with balsamic vinegar. Spread on parchment-lined sheet pan and roast at 400 degrees for 20 minutes. Let cool.
03 - Pulse crust ingredients in food processor until sticky dough forms. Press into parchment-lined 8x8 pan. Refrigerate while making filling.
04 - Blend soaked cashews, lemon juice, maple syrup, coconut oil, coconut milk, and vanilla until smooth. Fold in cooled roasted strawberries.
05 - Pour filling over crust. Freeze overnight until solid. Let sit 10 minutes before cutting into 9 or 16 pieces.

# Notes:

01 - Must soak cashews overnight
02 - Can be stored in freezer up to 3 months
03 - Suitable for vegan, dairy-free, gluten-free, and paleo diets

Back