Raw Lemon Cheesecake Bars
Ingredients
- 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
- 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
For the crust:
For the lemon cheesecake layer:
Instructions
- Line an 8x8-inch baking pan with parchment paper. Set aside.
- 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.
- Press the nut mixture evenly into the bottom of the lined pan. Set aside.
- 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.
- Scrape the mixture on top of the crust and smooth the top. Cover and place in the freezer for 4 - 6 hours, or overnight.
- Let sit at room temperature for 15 - 20 minutes before cutting and serving.
Make the crust:
Make the filling:
Notes
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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