Vegan Chocolate Cheesecake Bars
Ingredients
The crust
-
1½
cups
pecan halves
-
3
tablespoons
cacao powder
-
2
tablespoons
maple syrup
-
2
tablespoons
melted coconut oil
-
⅛
teaspoon
fine sea salt
The cheesecake filling
-
1½
cups
whole cashews (not salted or roasted)
-
1
cup
zucchini, peeled and diced
-
1
tablespoon
lemon juice
-
2
tablespoons
melted coconut oil
-
¼
cup
maple syrup, at room temperature
-
½
teaspoon
vanilla extract
-
¼
teaspoon
fine sea salt
The chocolate topping
-
2
tablespoons
cacao powder
-
2
tablespoons
maple syrup, at room temperature
-
2
tablespoons
melted coconut oil
Instructions
- Prepare the crust by processing pecans and cacao powder until crumbly, then add melted coconut oil, maple syrup, and salt, processing until it sticks together.
- Lightly grease an 8-inch square pan and press parchment paper into the bottom. Transfer the crust mixture to the pan and press it evenly into the bottom. Freeze to set.
- For the cheesecake filling, blend cashews, zucchini, lemon juice, coconut oil, maple syrup, vanilla, and salt until smooth. Pour this mixture over the crust and smooth the top.
- For the chocolate topping, mix cacao powder, maple syrup, and melted coconut oil in a bowl until smooth. Drizzle over the cheesecake layer and swirl with a knife.
- Freeze the assembled bars for 4 to 6 hours until firm. Slice into 16 squares and serve chilled.
Nutrition Facts (estimated)
Servings
16
Calories
209
Total fat
17g
Total carbohydrates
13g
Total protein
3g
Sodium
58mg
Cholesterol
0mg
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