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.
Servings: 16
Ingredients
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
Instructions
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.
Nutrition
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