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