Strawberry Chocolate Cheesecake Bars
Ingredients
The chocolate crust
-
1
cup
raw almonds
-
¾
cup
finely shredded coconut (unsweetened)
-
1
cup
medjool dates (pitted)
-
⅓
cup
unsweetened cocoa powder
-
½
teaspoon
salt
-
1
teaspoon
vanilla extract
-
3
tablespoons
coconut oil (melted)
The strawberry cheesecake filling
-
1
cup
raw cashews (soaked)
-
⅔
cup
almond milk
-
½
cup
maple syrup
-
¾
cup
coconut oil (melted)
-
2
teaspoons
vanilla extract
-
2
tablespoons
lemon juice
-
¼
teaspoon
salt
-
1 ¼
cups
fresh strawberries (halved or quartered)
Instructions
- Soak the cashews overnight or in boiling water for 20 minutes.
- Grease an 8x8 baking dish and line it with parchment paper.
- In a food processor, pulse the almonds until finely chopped.
- Add the remaining crust ingredients and process until a sticky paste forms.
- Transfer the crust mixture to the baking dish and press it down evenly.
- Place the dish in the fridge to set.
- In a blender, combine soaked cashews, almond milk, maple syrup, coconut oil, vanilla, lemon juice, salt, and ¼ cup of strawberries. Blend until smooth.
- Remove the crust from the fridge and pour the filling mixture on top.
- Top with remaining strawberries and gently press them down.
- Freeze for 2 hours until hardened, then slice into squares.
Nutrition Facts (estimated)
Servings
12 bars
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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