No Bake Strawberry Cheesecake Bars
Ingredients
Faux Graham Cracker Crust
-
1½
cups
toasted almond slivers
-
1
cup
toasted unsweetened coconut flakes
-
2
tablespoons
maple syrup
-
1
tablespoon
refined coconut oil
-
¼
teaspoon
Diamond Crystal kosher salt
Strawberry Cheesecake Filling
-
2
cups
freeze dried strawberries
-
2
cups
raw cashews
-
⅔
cup
full-fat coconut milk
-
½
cup
refined coconut oil
-
⅓
cup
freshly squeezed lemon juice
-
⅓
cup
maple syrup
-
1
teaspoon
vanilla extract
-
¼
teaspoon
Diamond Crystal kosher salt
-
to taste
none
whipped coconut cream
Instructions
- Make the crust by blending the almond slivers and coconut flakes until coarse.
- Add maple syrup, melted coconut oil, and salt, then pulse until combined.
- Press the crust mixture into a parchment-lined 8-inch square pan and freeze.
- Blend freeze-dried strawberries into a fine powder, reserving some for topping.
- Add soaked cashews, coconut milk, melted coconut oil, lemon juice, maple syrup, vanilla extract, and salt to the blender. Blend until smooth.
- Pour the filling over the crust and smooth the top.
- Freeze uncovered for an hour, then cover with foil and freeze for at least 4 hours until set.
- Thaw in the fridge for 2 hours or at room temperature for 10-15 minutes before serving.
- Cut into 16 squares and top with whipped coconut cream and reserved strawberry powder if desired.
Nutrition Facts (estimated)
Servings
16
Calories
407
Total fat
25g
Total carbohydrates
42g
Total protein
6g
Sodium
79mg
Cholesterol
0mg
You might also like