Even though these rich, creamy cheesecake bars are vegan and gluten-free, they're guaranteed to be a hit with everyone.
For the crust:
1cupMedjool datespitted and coarsely chopped
For the filling:
1 1/2cupsraw cashewssoaked for 6-8 hours, then drained and rinsed
1/3cupmelted coconut oil
1/4cupdark maple syrupor sweetener of choice, to taste
1 1/4teaspoonspeppermint extract
3/4cupmini semi-sweet chocolate chips
To make the crust: Combine the almonds, dates, and cacao powder in a food processor. Process until the ingredients are finely chopped and take the consistency of a dough. Press the crust mixture into a parchment-lined square baking dish.
To make the filling: Combine the cashews, coconut oil, water, maple syrup, matcha, and peppermint extract in a food processor or high speed blender. Process until completely smooth, stopping to scrape down sides as needed. (You may need to add more water a tablespoon at a time.)
Pour the cashew mixture onto the crust, spreading it evenly with a spatula. Sprinkle with the mini chocolate chips, gently pressing them into the cashew layer so they stick.
Cover the dish with plastic wrap and freeze for about 8 hours, or until frozen solid. Let sit at room temperature for 15-20 minutes before serving; remove the bars from the dish by pulling them out by the parchment lining, then transfer to a cutting board and slice into squares.
Leftover bars can be individually wrapped in plastic, placed in a freezer bag, and frozen for up to 2 months.
Mint Matcha Chocolate Chip Cheesecake Bars
Amount Per Serving (1 bar)
Calories 257Calories from Fat 143
% Daily Value*
Saturated Fat 3.4g21%
* Percent Daily Values are based on a 2000 calorie diet.