Vegan Lemon Cheesecake bars

Raw Lemon Cheesecake Bars
Yield: makes 16 (2-inch x 2-inch) squares
Raw Lemon Cheesecake Bars
    For the crust:
  • 1 cup raw pecans
  • 1/2 cup walnuts
  • 3 large medjool dates, pitted
  • 1 tablespoon coconut oil
  • 3/4 teaspoon ginger root powder
  • pinch of salt
  • For the lemon cheesecake layer:
  • 1 1/2 cups raw cashews, soaked
  • 1/4 cup dairy-free milk (I used So Delicious Unsweetened Coconut Milk.)
  • 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • zest from one lemon
  • pinch of salt
    Make the crust:
  1. Line an 8x8-inch baking pan with parchment paper. Set aside.
  2. Put the pecans and walnuts in a food processor fitted with a steel blade. Pulse several times to break up the nuts. Add the medjool dates, coconut oil, ground ginger root, and pinch of salt. Process until the mixture begins to come together as a dough.
  3. Press the nut mixture evenly into the bottom of the lined pan. Set aside.
  4. Make the filling:
  5. Put the cashews, dairy-free milk, lemon juice, coconut butter, coconut oil, honey, vanilla extract, lemon zest, and pinch of salt into a high-powered blender. Start on low, gradually increase to high and process until completely smooth.
  6. Scrape the mixture on top of the crust and smooth the top. Cover and place in the freezer for 4 - 6 hours, or overnight.
  7. Let sit at room temperature for 15 - 20 minutes before cutting and serving.
Don't let this dessert sit at room temperature for too long or it will get very soft. It's best when served chilled.

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