Vegan Strawberry Vanilla Cheesecake Bars

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Lemon, Juice of
  • 1 tbsp Lemon, zest
  • 1 cup Medjool dates
  • 1 cup Strawberries

• Canned Goods

  • 1 large can Coconut milk

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Cashews
  • 1 cup Pecans

Found on choosingchia.com

Description

Ingredients

• 1 cup pecans
• 1 cup medjool dates
• ½ tsp cinnamon
• pinch of salt
• 1½ cups cashews, (soaked in water for 4 hours or overnight)
• 1 large can coconut milk (just the cream off the top)
• ¼ cup maple syrup
• juice of 1 lemon
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup strawberries

Directions

• Lets start by making our crust.
• Add your pecans, dates, salt, and cinnamon to a food processor and pulse until it forms a dough.
• Line an 8 x 8 inch pan with parchment paper and press your dough into the bottom of the pan.
• Place in the fridge while you prepare the rest of your cheesecake.
• Strain your cashews, and pour them into your food processor, or a high speed blender.
• Pulse them until they form a smooth cream.
• Next add your coconut cream, maple syrup, lemon zest, and vanilla extract and pulse together until creamy.
• Pour out half your filling into your pan, placing the pan in the freezer for 15 minutes to firm up quickly.
• Next add the strawberries to the remaining half of your filling and pulse until smooth.
• Add your strawberry layer to the pan.
• Allow to firm up in the fridge overnight for a creamy cheesecake texture, or in the freezer for a couple hours for more of an icecream type of texture.
• Cut into bars, and serve.