Strawberry Chocolate Vegan Cheesecake Bars (Edit recipe)

Strawberries and chocolate are fun flavors on their own, but the combination is powerful and tasty, especially on a nice, hot day. Better yet, they’re vegan, dairy-free, and absolutely refreshing. Pop them in the freezer, and you’ll have a frozen dessert for any occasion. You can even make it a few days before a special gathering or party and save them in the freezer for when you’re ready to share them at your exciting outing! There’s no better time than summer to dig into these delightful Strawberry Chocolate Cheesecake Bars!

25 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	363
Fat:	27 g
Carbohydrates:	25 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	203 mg
Fiber:	2 g
Sugars:	15 g
Calculated for total recipe.

by Nana Joes Granola

View original recipe

Serves: 12-15

Ingredients

Chocolate Crust

1 cup Nana Joes Paleo Sunrise Granola: Dark Chocolate Blend
1 cup Medjool Dates, pitted
.66 cup shredded Coconut, unsweetened
.25 cup Cocoa Powder
3 Tbsp Coconut Oil, melted
1 tsp Pure Vanilla Extract
.5 tsp Salt

Strawberry Filling

1 cup Raw Cashews, soaked overnight or boiling it in hot water for 20 minutes
.75 cup Coconut Oil, melted
.66 cup Organic Oat Milk, or nut milk of choice
.5 cup Pure Maple Syrup
2 Tbsp Lemon Juice
2 tsp Pure Vanilla Extract
.25 tsp Salt
1 cup Strawberries, sliced into halves

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak your cashews. This can either be done overnight (if you plan on preparing this recipe in advance) or by pouring in boiling water, covering the pot, and letting it sit for 20 minutes. Grease an 8x8 square baking pan (or a 6x8 baking pan) and line with parchment paper, this allows for you to easily pull out the bars.
Using a food processor, pour in the granola. Process on high until finely chopped, which takes about 45 seconds to one minute. Add the rest of the chocolate crust ingredients and process for another minute, or until a sticky paste forms. If it is super dry, add a tablespoon of water and process again. Pour the mixture into the baking pan and use your hands or a spoon to press it down evenly onto the parchment paper. Place the pan into the fridge for twenty minutes.
In a blender, add the soaked cashews, non-dairy milk, maple syrup, coconut oil, vanilla, lemon juice, salt, and 1/4 cup of the sliced strawberries (you will save the remaining strawberries as a topping for the filling). Blend until the mixture is creamy, which takes about 10 seconds. Make sure not to blend for too long, as the mixture might start to get chunky if blended for too long.
Remove the baking pan from the fridge and pour strawberry filling on top of the crust. Use a utensil to get rid of any air bubbles. Line up the remaining strawberries on top of the cheesecake mixture and gently press them down flat.
Freeze for 2 hours, or until the cheesecake bars are completely hardened. Slice into 12-15 squares and enjoy!