CHOCOLATE CHEESECAKE BARS

VEGAN NO-BAKE

INGREDIENTS

CHOCOLATE CRUST ▢ 1 cup Almonds ▢ ½ cup Desiccated Coconut ▢ 1 cup Soft Pitted Dates ▢ ¼ cup Cocoa Powder ▢ ¼ tsp Salt ▢ 2 tbsp Coconut oil  ▢ ½ tsp Vanilla CHOCOLATE FILLING ▢ ¾ cup Almonds  ▢ ½ cup Almond Milk ▢ ¾ cup Maple Syrup ▢ ¾ cup Coconut Oil  ▢ ¼ tsp Salt ▢ ¼ cup Cocoa Powder

Combine Crust Ingredients

In a food processor, with the S blade attachment, add all the almonds and coconut.

1

Process until Coarse

Process on high speed until it forms a coarse mixture - about 1 minute.

2

Transfer to Pan

Transfer the mixture onto the prepared pan and press firmly with your fingers to evenly cover the bottom of the pan.

3

Prepare Chocolate Filling

Add all the cheesecake layer ingredients into a high-speed blender.

4

Blend Filling

Blend on high speed until it forms a creamy, thick chocolate batter with no lump.

5

Pour on Crust

Pour the chocolate filling onto the prepared crust. Slightly tap the pan on the bench to remove any air bubbles.

6

Freeze Cheescake

Freeze 30 minutes until the filling is set or place in the fridge overnight.

7

Cut Bars

Cut into 16 slices and serve with a dollop of coconut yogurt and melted dark chocolate pieces.

8

Prep Time: 15 minutes Cook Time: 0 minutes Makes: 16 Bars Calories: 284 kcal per Bar

VEGAN CHOCOLATE CHEESECAKE BARS

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