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.
Prep Time6 hours hrs 20 minutes mins
Total Time6 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Servings: 16
For the crust:
- 1 1/4 cups raw almonds
- 1 cup pitted Medjol Dates
- 1 tsp raw cocoa powder
- 1/8 tsp salt
For the filling:
- 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
For the crust:
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.
For 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.
Calories: 233kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Sodium: 56mg | Potassium: 222mg | Fiber: 2g | Sugar: 10g | Vitamin C: 1.9mg | Calcium: 38mg | Iron: 1.3mg