Vegan Coconut Cheesecake Bars (Edit recipe)

These dairy free cheesecake bars are so rich and decadent with a sweet coconut filling and toasted coconut crust. They're made with healthier ingredients and are the perfect treat for any occasion!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	361
Fat:	30 g
Carbohydrates:	22 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	137 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Chloe Martin

Serves: 8

Ingredients

Crust

1 cup Raw Cashews
1.25 cups shredded Coconut, I used Let's Do Organic Unsweetened Shredded Coconut
2 Tbsp Coconut Oil, melted
2 Tbsp Agave Nectar (Syrup)
0.25 tsp Salt

Filling

0.75 cup Raw Cashews
0.5 cup Coconut Cream, I used Native Forest Organic Unsweetened Premium Coconut Cream (see notes)
0.25 cup Agave Nectar (Syrup)
2 Tbsp Coconut Oil, melted
1 tsp Vanilla Extract
0.5 tsp Coconut Extract
0.25 tsp Salt

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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

Before making the recipe, prepare the cashews for the filling. Bring a small pot of water to a boil, add 3/4 cup cashews, and boil them for 10 minutes. Alternatively, add cashews to a bowl, cover with water, and leave on the counter to soak for at least 4 hours or overnight. When cashews are ready, drain and rinse. Set aside.
Preheat the oven to 325°F. Line a baking sheet with parchment paper and add shredded coconut. Spread evenly into a thin layer. Bake for 5-8 minutes, stirring halfway though, or until golden brown. Let cool. Reserve 1/4 cup toasted coconut for the topping.
To make the crust, add 1 cup cashews (not the boiled / soaked cashews) and 1/2 cup toasted coconut to a food processor or blender. Blend / process for 20 seconds, or until it resembles a crumb texture. Transfer mixture to a medium mixing bowl. Add in the remaining 1/2 cup toasted coconut, melted coconut oil, agave, and salt. Stir until well combined. Line a loaf pan or small baking dish with parchment paper. Transfer crust into the pan and press down firmly. Set aside.
Add boiled / soaked cashews, coconut cream, agave, melted coconut oil, vanilla and coconut extracts, and salt to the blender / food processor. Blend for 1-2 minutes or until very smooth. Pour over the crust and spread evenly. Cover with plastic wrap and place in the fridge for 3-4 hours, or until firm.
Slice into bars and top with the reserved 1/4 cup toasted coconut and optionally, coconut whipped cream. Enjoy!

Notes

I used canned coconut cream, but you can also use canned full fat coconut milk. Refrigerate the can of coconut milk overnight and then, without shaking or tipping the can, scoop off the solid part that separates to the top. Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.