Raw vegan chocolate cheesecake bars naturally sweetened and gluten-free! Made with a chocolate “cookie” crust. Perfect for deliciously healthy dessert.
Who else feels they blinked and missed summer?!
Things have been busy here and I’m trying to evaluate my “busy-ness” to make sure it’s all serving me or you, buds.
I also want to make sure it’s all quality and not quantity.
Kind of like my chocolate cheesecake.
No, but really, please excuse my current chocolate craze.
The last three recipes on my page are cocoa-based, but I’m not complaining, are you?
I think we could all use a sweet finish to summer and a few extra antioxidants.
These Double Chocolate “Cheesecake” Bars are thick, creamy, and chocolatey while being totally dairy and refined sugar free!
These Double Chocolate Cheesecake Bars we’re inspired by my Lemon Pie Bars with Coco-Roon Crust, with a seriously dark and decadent twist.
I used my favorite cashew cookies again for the base here, and if that wasn’t enough crave-able cookie for you, I crumbled them up on top for a fun topping.
You’re going to love the mix of Brownie Coco-Roon crust and Chocolate Coco-Thin garnish here for double the chocolate trouble!
For the chocolate filling, you need coconut milk, soaked cashews, and chopped dark chocolate.
Pick a chocolate bar that is refined sugar-free and at least 70% cacao or higher for the tastiest results.
I recommend tasting the mixture before layering onto the crust to make sure it’s everything you dreamed of in a chocolate cheesecake.
If you’re looking for extra sweetness, add more maple syrup.
Looking for a lower sugar dessert?
Omit the syrup and add a bit of almond milk instead.
If you want chocolate cheesecake in a hurry (and who doesn’t?!), transfer the dish to the freezer for a fast track freeze!
If you’ve got to spare before dessert, the fridge will also work.
Store your leftovers in the fridge for up to one week or the freezer for…forever?
I haven’t waited long enough yet to see when they go bad, but I don’t think you’ll get there either, boo.
Enjoy this Double Chocolate Cheesecake anytime you’re craving a clean dessert.
It would be perfect for a birthday party, dinner party, or just to celebrate making it half way through the week, like tonight!
XOXO.
If you try these Double Chocolate Cheesecake Bars, let me know! I’d love to hear what you think of them.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Want more easy no-bake desserts? Check out my Raw Lemon Pie Bars with “Coco-Roon Crust” and 5-ingredient Raw Strawberries ‘N’ Cream Tart!
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XO Lauren
Double Chocolate Cheesecake Bars
- Total Time: 20 minutes
- Yield: 9-12 squares
- Diet: Vegan
Description
Raw vegan chocolate cheesecake bars naturally sweetened and gluten-free! Made with a chocolate “cookie” crust. Perfect for deliciously healthy dessert.
Ingredients
Cookie Crust
- 2 packages Brownie Coco-Roons*
- 2–3 TBSP melted coconut oil
Chocolate filling
- 1 1/2 cups raw cashews quick-soaked in hot water for 30 mins
- 1/4 cup virgin coconut oil
- 1 14-ounce can full-fat coconut milk (hard creamy parts only)
- 1 cup dairy-free refined sugar free dark chocolate, melted
- 2 TBSP unsweetened almond milk
- 1/4 cup maple syrup
For serving
- fresh berries
- Chocolate Coco-Thins “dust”
Instructions
- First, quick-soak your cashews by adding them to a bowl with enough boiling hot water to cover them. Let the cashews soak for 30 minutes, then drain, rinse, and set them aside.
- Meanwhile, line an 8×8 inch baking dish with parchment paper.
- Add Coco-Roons and melted coconut oil to a high-speed blender and pulse them until they’re well-combined.
- Transfer the mixture to the parchment-lined baking dish and spread it into an even layer with your hands or the back of a spatula. Keep pressing until it’s evenly distributed and well packed. This may take a few minutes. Refrigerate the crust until filling is ready.
- Add the soaked cashews to the same high-speed blender with the melted coconut oil, coconut milk, melted dark chocolate, almond milk, and optional maple syrup. Mix on high until very creamy and smooth.
- Pour the filling over the raw refrigerated Coco-Roon crust and spread it into an even layer with the back of a spoon. Transfer the baking dish to refrigerator to chill for 1-2 hours before serving.
- To make Coco-Thin “dust”, add 1/2 package of Coco-Thins to a blender and pulse until you have a fine meal.
- To serve, slice the cheesecake into squares and garnish with Coco-Thin “dust” and fresh berries. Store left cheesecake in the refrigerator, covered, for up to one week.
Notes
If you don’t have Coco-Roons, try subbing your favorite granola OR use a 1:1 ratio of blended nuts/dates; EX: 1 cup dates + 1 cup almonds
Recipe adapted from Minimalist Baker
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free
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