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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