Chocolate Cheesecake Bars
Rich and decadent vegan chocolate cheesecake made with a date and oat crust. Less than 10 ingredients and entirely vegan and gluten-free. Absolutely delicious and sweetened with dates and a little maple syrup.
Ingredients
Crust
- 1 cup Medjool dates (Joolies brand) pitted (about 10-12 dates)
- 1½ cups rolled oats
- 3 Tbs cacao powder
- ⅛ tsp salt
Filling
- 1½ cups raw cashews
- 1-2 Tbs lemon juice
- 3 Tbs water
- 1 (14-oz.) can full-fat coconut milk
- 1 cup dairy-free chocolate I used Navitas Organics Cacao Wafers
- ¼ cup maple syrup
Toppings (optional)
- melted chocolate
Instructions
Crust
- Add dates, oats, and cacao powder to a food processor and blend until a loose dough forms.
- Line a 9 x 9 baking pan with parchment paper and press the crust into the pan.
- Set aside while you making the filling.
Filling
- Add all filling ingredients to a blender and blend until very smooth.
- Pour the filling on top of the crust. Tap the pan a few times on your countertop to release any air bubbles.
- Place in the freezer for about an hour to set.
- Drizzle with melted chocolate, slice and enjoy!
Notes
Gluten-Free
Vegan