VEGAN CHERRY CHEESECAKE BAR RECIPE (THEY’RE GLUTEN FREE TOO!)
Being a newby vegan, I am always on the lookout for new recipes to try and sweet treats to make, I have TONS of Pinterest boards filled with recipes to recreate and this year will be my first vegan Christmas! If you’re like me and like to indulge a little at this festive time or are always having friends over and hosting events in the lead up to the big day then it’s always handy to have a bunch of pre-made goodies on hand! These vegan cherry cheesecake bars are so great to have on hand for festive entertaining as you can just keep them in the freezer and get them out half an hour before you need them! They’re gluten free too!
YOU WILL NEED:
1 cup pitted medjool dates // ¾ cup raw almonds // 3 tablespoons unsweetened cocoa powder // 1 tablespoon melted virgin coconut oil // ¼ teaspoon sea salt // 1 ½ cups raw cashews // 1/3 cup pure maple syrup // 1 teaspoon vanilla extract // ½ cup full fat coconut milk // 1 ½ cups frozen dark sweet cherries, divided // 2 tablespoons fresh lemon juice // 2 tablespoons melted vegan dark chocolate // loaf pan //
Pop your cashews in a large bowl, and add 3 cups of boiling water and let the cashews soak in the hot water for around an hour. Alternatively you could soak your cashews overnight in water so they are already ready to go the next day.
Line a 9×5 inch loaf pan with parchment paper then get ready to make the crust!
Make the crust by adding the almonds and dates to the bowl of a food processor or mixer and blend until chunky, then add in cocoa powder, coconut oil and sea salt. Blend again until the mixture is slightly clumping together into a ball. You may need to stop blending in between and scrape down the sides to keep it blending smoothly. Then add the mixture to the prepared pan pressing down evenly towards the sides.
Next we’re going to make the filling! Add your drained cashews, maple syrup, vanilla, coconut milk, lemon juice and 1 cup frozen cherries to your high powered blender and blend until the mixture in smooth and creamy. I found this easier to do in two batches since my blended is’t that big.
Pour half of the filling mixture over the crust then add half a cup of frozen cherries over the filling layer. Then, pour the remaining filling over top and smooth.
Microwave your dark chocolate in 30 second intervals until smooth then drizzle over the top of the filling.
Finally, place in the freezer for 4-6 hours to harden. Once it’s ready to serve cut into 10 bars and enjoy! The bars will keep in freezer for up to a month! Woohoo!
Original recipe from the awesome Ambitious Kitchen! xx