These cheesecake bars can be enjoyed frozen right out of the freezer, or slightly softened. If you prefer a softer texture, just let them sit for 10 minutes at room temperature.
Ingredients:
1 1/2 cups raw cashews
1 1/4 cups raw almonds
1 1/4 cups pitted Medjool dates
1/4 tsp. sea salt
1 (13.5-oz.) can coconut cream
3/4 cup organic granulated sugar
1/4 cup melted and cooled coconut oil
Zest and juice of 1 lemon
So Delicious® Dairy Free Cocowhip for topping
Fresh sliced strawberries for topping
Instructions
- Add the cashews to a saucepan and cover with 2 inches water. Bring to a boil, reduce heat and simmer until softened, about 20 to 25 minutes. Drain, rinse with cold water, and set aside to dry.
- Line an 11-7 inch baking pan with parchment paper. Add almonds, dates, and salt to a food processor. Blend for 1 to 2 minutes, until the mixture is well combined. Empty the almond-date mixture into the prepared pan and press to evenly coat the bottom. Wipe the food processor clean.
- Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. Pour the cashew mixture over the almond-date crust and freeze until set, about 5 hours.
- Once cheesecake is firm to the touch, spread So Delicious® Dairy Free Cocowhip overtop and garnish with fresh strawberries.
Notes
Nutrition information does not including toppings.
Do not garnish cheesecake bars if you plan on storing/freezing. Instead, slice the cheesecake into bars, wrap them individually in plastic wrap, and place in a freezer bag.
These cheesecake bars can be enjoyed frozen right out of the freezer, or slightly softened. If you prefer a softer texture, just let them sit for 10 minutes at room temperature.
