Dairy-Free Lemon Cheesecake Bars
Ingredients
The Crust
-
1½ to 1¾
cups
pitted dates
-
¾
cup
slivered almonds
-
⅓
cup
unsweetened shredded coconut
-
⅓
cup
natural vanilla or cheesecake flavored pudding mix
-
a pinch
kosher salt
-
1–2
Tablespoons
refined coconut oil, solidified
The Filling
-
2 to 3
cups
raw whole cashews
-
1
cup
chilled canned coconut milk or coconut cream
-
⅔
cup
maple syrup or agave nectar
-
3 to 4
Tablespoons
lemon juice
-
1
teaspoon
vanilla extract
-
1
Tablespoon
lemon zest
-
½
cup
melted refined coconut oil
-
¼
teaspoon
lemon extract (optional)
-
to taste
natural food dye
-
optional
lemon slices for topping
Instructions
- Soak cashews in water for 2 to 12 hours, then drain and rinse.
- Line an 8x8 pan with parchment paper.
- In a food processor, combine dates, almonds, and shredded coconut until coarse.
- Add pudding mix and salt, then pulse again. Gradually add coconut oil until sticky.
- Press the crust mixture into the prepared pan and chill for 30-45 minutes.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and lemon zest until smooth.
- Add melted coconut oil and blend until fully combined.
- Spread ½ to ⅔ of the filling over the chilled crust and freeze for 10 minutes.
- Add food coloring to the remaining filling, blend, and pour over the first layer.
- Top with lemon zest and freeze for 1 hour until set.
- Slice into squares and serve with lemon slices if desired.
Nutrition Facts (estimated)
Servings
16-18
Calories
261
Total fat
18.6g
Total carbohydrates
22.9g
Total protein
3.9g
Sodium
75.2mg
Cholesterol
0mg
You might also like