Feel Good Vegan Cherry Cheesecake Bars Recipes
FEEL GOOD VEGAN CHERRY CHEESECAKE BARS
No bake vegan and gluten free cherry cheesecake bars with a chocolate almond date brownie crust made in partnership with Northwest Cherries. Made with healthy fats, naturally sweetened and SO easy to make!
Provided by Monique of AmbitiousKitchen.com
Categories Dairy Free Dessert Gluten Free Grain Free Paleo Raw Vegan
Time 4h
Number Of Ingredients 15
Steps:
- Place cashews in a large bowl, then add 3 cups boiling water and let the cashews soak in the hot water for approximately 1 hour. Alternatively you can soak your cashews overnight in room temperature water so they are already ready to go. Once you are ready to use your cashews, be sure to drain them.
- Line an 8x4 or 9x5 inch loaf pan with parchment paper.
- Make the crust by adding the dates and almonds to the bowl of a food processor and process until chunky, then add in cocoa powder, coconut oil and sea salt.
- Process again until mixture is slightly clumps together into a ball. Add the mixture to the prepared pan pressing evenly towards the sides.
- Next make the filling: add (drained) cashews, maple syrup, vanilla, coconut milk, lemon juice and 1 cup frozen cherries to a high powered blender (such as a Vitamix); blend until smooth and creamy. If it is way too thick you can add another few tablespoons of coconut milk to help process.
- Pour ½ of the filling mixture over the crust. Add ½ cup frozen cherries over the filling layer. Top with remaining filling and smooth the top.
- Make the chocolate filling by adding chocolate chips to a small saucepan and placing over low heat; stir frequently until chocolate chips are completely melted. Alternatively you can microwave the chocolate chips in 30 second increments until smooth. Drizzle melted chocolate over filling.
- Place in freezer for 4-6 hours to harden. Once ready to serve cut into 10 bars. Enjoy! Bars will keep in freezer for up to a month if covered correctly.
Nutrition Facts : ServingSize 1 bar, Calories 295 kcal, Carbohydrate 34.8 g, Protein 5.8 g, Fat 17.6 g, SaturatedFat 5.9 g, Fiber 3.9 g, Sugar 24.5 g
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- Place all ingredients for the crust into a food processor bowl and pulse until very finely chopped and well blended. Scoop the mixture into the bottom of a 9 x 9 inch square baking pan. Press into an even layer.
- Wipe the food processor bowl clean with a damp cloth (it doesn't have to be perfect), and then add all of the ingredients for the cherry cheesecake layer. Blend until smoooth, stopping to scrape down the sides of the bowl as needed. Pour the mixture over the crust and smooth out the top with a spatula. Transfer the pan to the refrigerator and chill until fully set, at least 2 hours.
- While the cheesecake chills, make the chia jam topping. Place the cherries and maple syrup into a small saucepan and set over medium heat. Brign to a simmer, stirring frequently. Lower heat and continut to simmer and stir, until the cherries begin to soften, about 5 minutes. Mash the cherries lightly with a fork and stir in the chia seeds. Continute to simmer for about 8 minutes, until the cherries are very soft and falling apart. Remove from heat and allow to cool completely. The mixture will continue to thicken as it cools.
- When the bars are set, take them out of the fridge and spread the cherry chia jam on top. Cut into squares and serve.
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- Line an 8x8 inch dish with parchment paper. In the bowl of a food processor, process the dates and walnuts until they are in small chunks. Add the oats and salt and pulse until the whole mixture is finely chopped. Press the crust into the prepared dish. Let sit in the freezer while you make the filling.
- Place the ingredients for the cheesecake in a blender. Blend until smooth. Pour over the crust. Freeze the cheesecake for at least 6 hours until set it. It can then be cut into bars and kept in the fridge until serving. If your cheesecake is frozen longer than 6 hours, let it sit at room temperature for 20 minutes before serving.
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