Vegan Strawberry Cheesecake Bars are a no-bake treat made with cashews, coconut, and dates. Both kids and adults will love these dairy-free desserts.
This recipe is from Dishing Out Health - You can find so may more incredible recipes and ideas on their website and social media!
VEGAN STRAWBERRY CHEESECAKE BARS (NO-BAKE)
Section 1: Ingredients
INGREDIENTS
1 1/2 cups raw cashews
1 1/4 cups raw almonds
1 1/4 cups pitted Medjool dates
1/4 tsp. sea salt
1 (13.5-oz.) can coconut cream
3/4 cup organic granulated sugar
1/4 cup melted and cooled coconut oil
Zest and juice of 1 lemon
So Delicious® Dairy Free Cocowhip for topping
Fresh sliced strawberries for topping
Section 2: INSTRUCTIONS
Add the cashews to a saucepan and cover with 2 inches water. Bring to a boil, reduce heat and simmer until softened, about 20 to 25 minutes. Drain, rinse with cold water, and set aside to dry.
Line an 11-7 inch baking pan with parchment paper. Add almonds, dates, and salt to a food processor. Blend for 1 to 2 minutes, until the mixture is well combined. Empty the almond-date mixture into the prepared pan and press to evenly coat the bottom. Wipe the food processor clean.
Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. Pour the cashew mixture over the almond-date crust and freeze until set, about 5 hours.
Once cheesecake is firm to the touch, spread So Delicious® Dairy Free Cocowhip or any Dairy Free Cream Alternative overtop and garnish with fresh strawberries.
Enjoy!