Description
These Strawberry Coconut Cheesecake Bars are a delicious vegan treat combining a creamy cashew and coconut filling with a sweet almond flour crust, layered with fresh strawberry puree. Perfectly set after freezing, these bars provide a refreshing and indulgent dessert option without any dairy or refined sugars.
Ingredients
Scale
Crust
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
Cashew Filling
- 1 1/2 cups cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup lemon juice
- 1/4 cup agave syrup
- 1 teaspoon vanilla extract
Strawberry Layer
- 1 cup fresh strawberries, pureed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make the Crust: In a bowl, combine 1 cup almond flour, 1/4 cup melted coconut oil, and 1/4 cup maple syrup. Mix well until the mixture forms a dough-like consistency suitable for pressing into a pan.
- Press Crust into Pan: Line a baking dish with parchment paper and press the crust mixture evenly into the bottom to create a compact base for the bars.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove it and let it cool completely to ensure the filling sets properly.
- Prepare Cashew Filling: In a blender, combine soaked cashews, 1/2 cup coconut cream, 1/4 cup lemon juice, 1/4 cup agave syrup, and 1 teaspoon vanilla extract. Blend until the mixture is completely smooth and creamy.
- Layer Cashew Mixture: Pour half of the cashew filling over the cooled crust, spreading it evenly.
- Add Strawberry Puree: Spoon the 1 cup pureed fresh strawberries over the first cashew layer and spread evenly.
- Add Remaining Cashew Mixture: Top the strawberry puree with the remaining cashew filling, smoothing the surface for an even finish.
- Freeze Bars: Place the baking dish in the freezer and freeze for at least 4 hours, or until the bars are firm and set.
- Serve: Once set, remove from freezer and cut into bars. Serve chilled for the best texture and flavor experience.
Notes
- Ensure cashews are soaked for at least 4 hours or overnight for a creamy filling.
- Lining the baking dish with parchment paper helps in easy removal of bars.
- The bars need to be kept frozen until serving to maintain firmness.
- Fresh strawberries can be substituted with frozen, but thaw and drain excess liquid before pureeing.
- Maple syrup and agave syrup can be adjusted for sweetness preference.
- These bars are best stored in the freezer and consumed within 1 week.
