These raw vegan lime cheesecake bars are a refreshing, healthy, and delicious dessert! Store them in the freezer and enjoy them anytime! Posting in partnership with Bob’s Red Mill. All opinions are my own. Thank you for visiting Living Well With Nic & supporting the brands that support me!
These raw vegan lime cheesecake bars are inspired by my raw vegan raspberry coconut bars! I love making raw vegan desserts, especially in the warmer summer months.
The crust of these bars is so simple, yet so tasty! The dates make it naturally sweet and chewy – it seriously tastes SO good by itself! I may have taste tested a few spoonfuls before I added the filling 😉
And the tangy, creamy filling is just soaked cashews, coconut cream, fresh lime juice, lime zest, and maple syrup. That’s it! I promise this recipe is as easy as it sounds.
Whenever I’m baking with any flours or oats, I always use Bob’s Red Mill baking ingredients because they use high-quality whole grains that meet multiple dietary needs, such as vegan, paleo, or gluten-free. Did you know that Bob’s Red Mill offers the largest lines of organic, whole grain foods in the country? All of their products are certified Kosher and made with ingredients grown from non-GMO seeds.
So what’s the difference between whole grain and refined grain? A processed grain is missing some of its most nutritious parts, whereas a whole grain contains all of its nutritional health benefits. Processed grains lack both the bran and the germ, making them void of dietary fiber, iron, and B vitamins. Whole grains, on the other hand, include all three parts, offering nutrients like fiber, complex carbohydrates, vitamins, mineral acids, and antioxidants!
Now, who doesn’t love a dessert that’s made with wholesome ingredients? These bars definitely won’t leave you in a sugar coma 🙂
If you make this recipe, let me know! Leave a comment, rate it, and take a picture, tagging #livingwellwithnic on Instagram!
Raw Vegan Lime Cheesecake Bars
Ingredients
Crust
- ½ cup Almonds or Pecans
- ¾ cup Rolled Oats
- 1 cup Medjool Dates pitted
- 2 Tbs Coconut Oil melted
- ½ tsp Cinnamon
Filling
- 1 cup Raw Cashews soaked for 1 hour
- 1 cup Coconut Cream the hardened portion at the top of canned full-fat coconut milk or coconut cream
- ½ cup Lime Juice about 2-3 limes
- 1 Tbs Lime Zest about 2 limes
- ¼ cup Maple Syrup
- ⅛ tsp Salt
Instructions
Crust
- Soak raw cashews in boiling water in a mixing bowl for 1 hour. Then drain thoroughly.
- Add oats, nuts, dates, and salt to a high-speed blender and mix on high until a sticky texture is formed.
- Add melted coconut oil. Pulse/stir with a spoon to combine until a sticky dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to a parchment-lined baking sheet and spread evenly. Press firmly until the crust mixture is evenly distributed.
Filling
- Once cashews are soaked and drained, add to a high-speed blender with coconut cream, lime juice and zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
- Taste and adjust flavor as needed. It should be very citrusy, and not overly sweet.
- Pour filling over the crust and spread into an even layer.
- Transfer to the freezer and let firm up for at least 4 hours, preferably overnight.
