Raw Vegan Lime Cheesecake Bars
These raw vegan lime cheesecake bars are a refreshing, healthy, and delicious dessert! Made with dates, nuts, coconut cream, fresh lime juice, and sweetened with maple syrup.
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.
Notes
Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2-3 days.