Creamy Chocolate Cheesecake Bars
Ingredients
The crust
-
1
cup
Raw Almonds
-
¾
cup
Finely Shredded Coconut
-
1
cup
Medjool Dates
-
⅓
cup
Unsweetened Cocoa Powder
-
½
teaspoon
Salt
-
1
teaspoon
Vanilla Extract
-
3
tablespoons
Coconut Oil
The filling
-
1
cup
Raw Cashews
-
⅔
cup
Almond Milk
-
½
cup
Maple Syrup
-
¾
cup
Refined Coconut Oil
-
¼
cup
Unsweetened Cocoa Powder
-
¼
teaspoon
Salt
Instructions
- Grease an 8x8 square baking dish and line it with parchment paper.
- In a food processor, finely chop the almonds, then add the remaining crust ingredients and process until a sticky paste forms.
- Press the crust mixture evenly into the bottom of the prepared baking dish and refrigerate.
- Blend all filling ingredients in a high-speed blender until smooth and creamy.
- Pour the filling over the chilled crust, ensuring there are no air bubbles.
- Freeze the assembled bars for 45 minutes, then slice into 12 squares.
Nutrition Facts (estimated)
Servings
12 bars
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
You might also like