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Raw Vegan Lime Cheesecake Bars | Living Well With Nic

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.
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Prep Time 10 minutes
Freezing Time 4 hours
Servings: 9 bars
Course: Dessert
Ingredients Method Notes

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

Method
 

Crust
  1. Soak raw cashews in boiling water in a mixing bowl for 1 hour. Then drain thoroughly.
  2. Add oats, nuts, dates, and salt to a high-speed blender and mix on high until a sticky texture is formed.
  3. 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.
  4. Transfer mixture to a parchment-lined baking sheet and spread evenly. Press firmly until the crust mixture is evenly distributed.
Filling
  1. 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.
  2. Taste and adjust flavor as needed. It should be very citrusy, and not overly sweet.
  3. Pour filling over the crust and spread into an even layer.
  4. 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.