Vegan Acai Chocolate Cheesecake Bars (Edit recipe)

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These vibrant and creamy Acai Chocolate Cheesecake Bars are a decadent yet healthier treat for any occasion. Unlike your typical cheesecake, these are dairy free, gluten free, and refined sugar free, plus they require no oven! With a luscious and tart acai berry filling and a crunchy cashew coconut cacao crust, this raw vegan dessert is an irresistible explosion of flavor. Antioxidant-rich acai powder creates dreamy purple hues, and for good measure, it all gets topped with a drizzle of chocolate almond butter. These cheesecake bars are full of superfoods and delightfully satisfying.

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 6

Ingredients

Crust

1 cup Raw Cashews
0.5 cup shredded Coconut
2 Tbsp Coconut Oil, melted
2 Tbsp Agave Nectar (Syrup), or maple syrup
2 Tbsp Raw Cacao Powder, or cocoa powder
0.25 tsp Salt

Filling

1.5 cups Raw Cashews
1 cup Coconut Cream, thick part at the top of a can of coconut milk, refrigerated overnight (see notes for details)
0.5 cup Agave Nectar (Syrup), or maple syrup
0.25 cup Coconut Oil, melted
2 Tbsp Lemon Juice
2 tsp Vanilla Extract
0.5 tsp Salt
4 tsp Acai Powder, divided

Topping

2 Tbsp Almond Butter
4 tsp Agave Nectar (Syrup), or maple syrup
2 tsp Raw Cacao Powder
4 tsp Water

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Process

Cook Mode

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

Prepare cashews for cheesecake filling: Bring a small pot of water to a boil. Add 1 1/2 cups cashews, and continue to boil for 10 minutes. Alternatively, add cashews to a large bowl and cover them with water, and leave on the counter to soak at least 4 hours or overnight. When cashews are ready, drain and rinse. Set aside.
For the crust: Add 1 cup cashews (not the soaked cashews) to a food processor or blender. Blend/process for about 20 seconds, or until it resembles a crumb texture. Add in shredded coconut and pulse a few times to slightly break it down. Transfer mixture to a medium mixing bowl. Add in melted coconut oil, agave, cacao powder, and salt. Stir until well combined. Line a loaf pan or small baking dish with parchment paper. Transfer crust mixture into the pan and press down firmly.
For the cheesecake filling: Add boiled/soaked cashews, coconut cream, agave, melted coconut oil, lemon juice, vanilla, and salt to a blender (a blender will result in a smoother texture; a food processor may not work as well). Blend for 1-2 minutes or until very smooth and cashews are fully blended. Divide mixture into two bowls. Add 1 tablespoon acai powder to one and 1 teaspoon to the other. Stir until combined. Alternatively, if you don't want to make two layers of the filling, just add all of the acai powder to the blender with the other ingredients. Adjust the amount of acai powder to taste, or until your desired color is reached.
Pour the light purple layer onto the crust and spread evenly. Cover with plastic wrap. Place in the freezer for 2 hours to set, or in the fridge for 3-4 hours. Cover the bowl of the dark purple mixture and keep in the fridge.
Once the light purple layer has set, remove the dark purple layer from the fridge and let sit out for about 10 minutes, or until slightly softened and spreadable. Pour it over the lighter purple layer and spread evenly. Cover and place in the freezer for another 2 hours or in the fridge for 3-4 hours.
Slice into bars or squares. If the cheesecake was in the freezer, let it defrost for about 30 minutes before slicing.
For the topping: In a small bowl, combine almond butter, agave, and cacao powder. Stir well. Add in water and stir until it reaches a smooth, drippy consistency. Drizzle over the cheesecake bars, and top with more shredded coconut if desired. Enjoy!

Notes

For the coconut cream: Place a can of full fat coconut milk in the fridge overnight before making the recipe. It should separate, with the thick coconut cream on top and coconut water on the bottom. I like to use canned coconut cream, which has more coconut cream and less water in the can. Scoop the cream off the top, without tilting or shaking the can. Use the remaining coconut water for another recipe, such as a smoothie. Store the cheesecake bars without the topping in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	707
Fat:	51 g
Carbohydrates:	52 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	288 mg
Fiber:	4 g
Sugars:	35 g
Calculated per serving.