Description
Delicious vegan strawberry coconut cheesecake bars.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 1/2 cups cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup lemon juice
- 1/4 cup agave syrup
- 1 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, and maple syrup to form the crust.
- Press the mixture into a lined baking dish.
- Bake the crust for 10 minutes, then let it cool.
- In a blender, combine soaked cashews, coconut cream, lemon juice, agave syrup, and vanilla extract. Blend until smooth.
- Pour half of the cashew mixture over the cooled crust.
- Add the strawberry puree on top of the cashew layer.
- Top with the remaining cashew mixture.
- Freeze for at least 4 hours until set.
- Cut into bars and serve chilled.
Notes
- Store leftovers in the freezer.
- Let sit at room temperature for a few minutes before serving.
- Use fresh strawberries for best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: strawberry coconut cheesecake bars vegan