Preparation time is 15minutes
Total time is 15minutes
Serve is for 6 people
Unable to load
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
6
- 200grams coarse almond meal
- 6 majol dates, pitted, chopped
- 2tablespoons coconut oil, melted
- 165grams raw cashews, soaked in water for 4 hours, drained
- 2tablespoons agave syrup
- 1 lemon, juiced
- 1tablespoons vanilla extract
- 120grams coconut cream
Description
These rich vegan cheesecake bars make the perfect handheld treats using only plant-based ingredients.
Method
Step 1 of 5
Add the almond flour and chopped dates to a small food processor, pulse until it resembles coarse breadcrumbs. Pour in the coconut oil pulsing a few more times to combine.
Step 2 of 5
Line a loaf pan with baking paper leaving a few cm hanging off the edges for easy removal. Press the almond crust firmly into the bottom of the pan evening it out. Place into the fridge to firm up for 30 minutes.
Step 3 of 5
Blend the cashews, agave syrup, lemon juice, vanilla extract and coconut cream together for 2-3 minutes until smooth.
Step 4 of 5
Remove the pan from the fridge pouring the cashew cheesecake batter into the pan. Cover and let the bars set overnight in the fridge or in the freezer for 4 hours.
Step 5 of 5
Lift the cheesecake bars out of the pan slicing into bars using a sharp knife. Place back into the fridge until ready to eat.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.