Vegan Chocolate Cheesecake Bars
User Reviews
5.0
9 reviews
Excellent
Vegan Chocolate Cheesecake Bars
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These dairy-free cheesecake bars are made with simple ingredients that you probably already have on hand. They look as impressive as they taste, and you'll love that they are naturally sweetened and gluten-free.
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Ingredients
Chocolate Pecan Crust
- 1 1/2 cups pecan halves
- 3 tablespoons cacao powder
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1/8 teaspoon fine sea salt
Vegan Cheesecake Filling
- 1 1/2 cups whole cashews (not salted or roasted)
- 1 cup zucchini , peeled and diced
- 1 tablespoon lemon juice
- 2 tablespoons melted coconut oil
- 1/4 cup maple syrup , at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Chocolate Topping
- 2 tablespoons cacao powder
- 2 tablespoons maple syrup , at room temperature
- 2 tablespoons melted coconut oil
Instructions
- To prepare the crust, add the pecans and cacao powder in a large food processor fitted with an "S" blade. Process briefly, until the pecans are crumbly. Add in the maple syrup, coconut oil, and salt, and process again until the mixture sticks together.
- Lightly grease an 8-inch square pan with oil, then press a piece of parchment paper into the bottom. The oil will hold the parchment paper in place. Transfer the crust into the lined pan, then press it evenly into the bottom. Place the pan in the freezer to set while you make the next layer.
- To make the cheesecake filling, add the cashews, zucchini, lemon juice, coconut oil, maple syrup, vanilla and salt to a blender. Blend until very smooth and creamy, stopping to scrape down the sides of the blender as needed. If you need help blending this smoothly, add 1 to 2 tablespoons of water, until it's blending better. (If you soak the cashews first, the extra water may not be needed at all.)
- Remove the pan from the freezer, and pour the cheesecake filling on top. Smooth with a spatula, and set aside on the counter while you prepare the final topping. (Do not freeze again yet.)
- To prepare the chocolate topping, combine the cacao powder, maple syrup, and melted coconut oil in a small bowl. Whisk well until it's evenly mixed, then use a spoon to drizzle the chocolate topping over the cheesecake layer in 4 lines. (See photos in this post for reference.) Drag a knife through the lines, back and forth, creating a swirled pattern. Move quickly, as the chocolate will harden if you are working in a cold kitchen, and will be more difficult to swirl.
- Place the pan in the freezer until the cheesecake is firm to the touch in the center, about 4 to 6 hours. Slice into 16 small bars, then serve chilled. They will melt if you let them stay on the counter too long, so be sure to keep these stored in an airtight container in the freezer for the best texture. They should keep well for up to 3 months.
Equipments used:
Notes
- Nutrition information is for 1 of 16 bars. This is automatically calculated, and is just an estimate, not a guarantee. For a lower-calorie dessert, you can slice this into smaller pieces, too.
Nutrition Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Sodium
58mg
(2%)
Potassium
186mg
(5%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
21IU
(0%)
Vitamin C
2mg
(2%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 58mg | 2% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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