CHOCOLATE CHEESECAKE BARS
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.
Process until Coarse
Process on high speed until it forms a coarse mixture - about 1 minute.
Transfer to Pan
Transfer the mixture onto the prepared pan and press firmly with your fingers to evenly cover the bottom of the pan.
Prepare Chocolate Filling
Add all the cheesecake layer ingredients into a high-speed blender.
Blend on high speed until it forms a creamy, thick chocolate batter with no lump.
Pour on Crust
Pour the chocolate filling onto the prepared crust. Slightly tap the pan on the bench to remove any air bubbles.
Freeze 30 minutes until the filling is set or place in the fridge overnight.
Cut into 16 slices and serve with a dollop of coconut yogurt and melted dark chocolate pieces.
Prep Time: 15 minutes Cook Time: 0 minutes Makes: 16 Bars Calories: 284 kcal per Bar
VEGAN CHOCOLATE CHEESECAKE BARS
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