Strawberry cheesecake bars
BY SHANNON HARLEY
INGREDIENTS
- 1 cup (135g) dates, soaked in 1/3 cup (80ml) warm water for 10 minutes
- 11/2 cups (150g) almond meal 1/2 cup (45g) desiccated coconut, plus extra to sprinkle
- 1 tsp ground cinnamon
- 1/4 cup (25g) cacao powder
- 1 tbs coconut oil
- 1/3 cup (40g) cacao nibs, plus extra to serve
- Coconut flakes, to serve
VANILLA CHEESECAKE
- 2 cups (300g) raw cashews, soaked in water for 3 hours, drained
- 1 ripe banana, chopped
- 1 tbs vanilla-bean extract
- 1/2 cup (125ml) maple syrup
- 2 tbs coconut oil, melted
STRAWBERRY CHEESECAKE
- 2 cups (300g) raw cashews, soaked in water for 3 hours, drained
- 500g strawberries, hulled, halved
- 1 ripe banana, chopped
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) lemon juice
- 2 tbs coconut oil, melted
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Grease and line the base and sides of a 23cm springform cake pan with baking paper.
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Whiz dates and soaking liquid in a food processor until smooth. Add almond meal, desiccated coconut, cinnamon, cacao and coconut oil, then whiz until just combined. Add cacao nibs and pulse to combine.
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Sprinkle the bottom of the pan with extra desiccated coconut, then add date mixture and press into a compact layer. Freeze for 20 minutes to set.
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For the vanilla cheesecake, whiz all the ingredients in a food processor with 1/4 cup (60ml) cold water for 4 minutes or until smooth. Pour over the base, then return to the freezer for 2 hours to set.
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For the strawberry cheesecake, whiz all the ingredients in a food processor for 4 minutes or until smooth. (You may need to add 1-2 tbs cold water if mixture is too thick; this will depend on the juiciness of the berries.) Pour over the vanilla layer, then return to the freezer for 3 hours to set.
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Remove cheesecake from the freezer 30 minutes before serving. Slice into bars using a hot knife, then garnish with cacao nibs and toasted coconut flakes to serve.
https://www.delicious.com.au/recipes/raw-sugar-free-strawberry-cheesecake-bars/ec060c4b-055e-46e3-9527-354fc979ad2b
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