No-Bake Vegan Raspberry Cheesecake Bars
For when you’re craving something sweet and indulgent but also something substantial, filling and that won’t give you a sugar-crash… These vegan cheesecake bites are what you need! Made with nuts, fruits and oats, these bars give you an energy boost whilst they satisfy your taste buds.
Ingredients
- 100 g / 3/4 cup fresh raspberries
- 2 tbsp raw agave nectar
- 225 g / 1 1/2 cups cashews, soaked in warm water for at least an hour or overnight
- 160 ml / 1/2 cup + 2 tbsp coconut cream, *
- 4 tbsp raw agave nectar
- Juice and zest of 1 lemon
- 75 g / 3/4 cup ground almonds, (almond flour)
- 100 g / 1 cup raw oats
- 8 medjool dates
Instructions
- 1
Line an 8×8 inch tin with parchment paper...: Line an 8×8 inch tin with parchment paper or cling film.
- 2
Prepare the base by blending all the ingredients...: Prepare the base by blending all the ingredients together in a food processor until it creates a crumble texture. It should be dense enough to bind together but not wet. If it’s too dry add a TINY drop of water.
- 3
Press the mixture into the bottom of the...: Press the mixture into the bottom of the tin and use the back of a spoon to firmly pat down the edges to create an even base.
- 4
Rinse out the food processor and blend together...: Rinse out the food processor and blend together the cheesecake filling ingredients until smooth and creamy.
- 5
Pour the cheesecake filling on top of the...: Pour the cheesecake filling on top of the base mixture and smooth with the back of a spoon.
- 6
Finally, rinse the food processor bowl once more...: Finally, rinse the food processor bowl once more and make the puree by blitzing the raspberries with the agave until smooth.
- 7
Using a small spoon, drip dots of the...: Using a small spoon, drip dots of the puree on top of the cheesecake filling and then use the handle of the spoon or a chopstick to swirl the puree around.
- 8
Cover the tin with foil or cling film...: Cover the tin with foil or cling film and leave to set in the freezer for at least 3 hours before serving. Keep in the freezer for up to 2 weeks or leave to chill in the fridge for up to 2 days, for a softer dessert.
Cook it from the original
This recipe comes from wallflowerkitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on wallflowerkitchen.com