No-Bake Christmas Cheesecake Bars
Ingredients
Cranberry Garnish
-
4
oz
fresh cranberries
-
½
cup
maple syrup
-
to taste
sugar for rolling (optional, not paleo)
Cranberry Sauce
-
4
oz
fresh cranberries
-
8
tsp
water
-
6
tsp
maple syrup
Crust
-
1½
cups
pitted Medjool dates
-
1½
cups
walnut halves/pieces
-
1
Tbsp
coconut oil
-
⅛
tsp
sea salt
Filling
-
1
cup
full fat coconut milk
-
¾
cup
raw cashew butter
-
⅓
cup
freshly squeezed lemon juice
-
¼
cup
coconut oil, melted
-
¼
cup
pure grade A maple syrup
-
1
tsp
vanilla extract
-
1
pinch
sea salt
Instructions
- Soak cranberries in maple syrup overnight and drain for garnish.
- Combine cranberry sauce ingredients in a saucepan, boil, then simmer for about 10 minutes until cranberries break down. Blend until smooth and refrigerate.
- Line an 8×8″ brownie pan with parchment paper.
- In a food processor, blend crust ingredients until well combined but still textured. Press into the lined pan evenly.
- Blend filling ingredients in a food processor until smooth. Pour over the crust and freeze for about 2 hours until set.
- Remove from the pan, cut into 16 bars, and allow to sit at room temperature for 20 minutes before serving. Garnish with cranberry sauce and candied cranberries.
Nutrition Facts (estimated)
Servings
16 servings
Calories
250
Total fat
15g
Total carbohydrates
24g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
You might also like