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Strawberry cheesecake bars

Strawberry cheesecake bars



  • 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


  • 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


  • 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


  • Grease and line the base and sides of a 23cm springform cake pan with baking paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.