Raw Vegan Cranberry Cheesecake Bars Recipe
Raw Vegan Cranberry Cheesecake Bars Recipe – light, clean and nutritious winter dessert. Vegan and gluten free, very easy to make and perfect for the holidays.
Raw Vegan Cranberry Cheesecake Bars Recipe – sweet and crunchy crust with a tangy smooth layer of raw cranberry cheesecake. Made in a blender and then frozen to set.
You can make these Vegan Cranberry Cheesecake Bars in advance and store in the fridge in an air-tight container for up to a month. I like to also wrap these in plastic wrap, before I place them in a container to prevent freeze burn.
These Vegan Cranberry Cheesecake Bars are naturally gluten and refined sugar free, loaded with fiber and vitamins.
For the crust I used dates, almonds and cocoa powder. For the filling, I used soaked cashews, refined coconut oil (I like it because it lacks the coconut flavor, which I find a little overpowering in some raw desserts, like this one for example, where the star should really be the cranberries), lime juice, lime zest (orange or lemon zest could be used), agave nectar and fresh cranberries.
Frozen cranberries could be used instead, if you have any. You can also freeze cranberries yourself, just check out this post where I explain how.
I made these Raw Vegan Cranberry Cheesecake Bars in a square 8×8-inch dish and cut it into 16 squares. These bars are tiny and perfect for a quick snack or to add to your holiday dessert platter.
Raw Vegan Cranberry Cheesecake Bars Recipe - light, clean and nutritious winter dessert. Vegan and gluten free, very easy to make and perfect for the holidays.
- 1 1/4 cups raw almonds
- 1 cup pitted Medjol Dates
- 1 tsp raw cocoa powder
- 1/8 tsp salt
- 1 1/2 cups raw cashews soaked in cold water for at least 6 hours or overinght
- 1/3 cup agave nectar
- 1/4 tsp salt
- 1/2 cup refined coconut oil
- 1 tsp vanilla extract
- 2/3 cups raw cranberries
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1/4 cup water
- 1 tsp citrus zest can use lime, orange or lemon
Place almonds in a food processor and pulse 4-5 times until finely ground.
Add the dates, salt and cocoa powder and pulse 3-4 times, until combined
Line a square baking dish with parchment paper. Press the mixture onto the bottom of the dish. Freeze until you are making the filling.
Drain and rinse cashews and place in a blender. Add the rest of the ingredients. Blend until smooth.
Taste the filling, add more sweetener or citrus juice (no more than another 2 tbsp) to adjust the taste.
Take out the baking dish from the freezer and pour the filling on top. Freeze for at least 2 hours.
Take out of the freezer, remove from the dish and cut into 16 squares. Serve immediately or freeze in an air-tight container for up to a month.