Vegan Chocolate-Covered Strawberry Cheesecake Bars
Prep Time
20 mins
Cook Time
5 mins
Chill Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 16
Calories: 311 kcal
Ingredients
Crust
- 1/2 cup rolled oats
- 3 Tbsp. white sesame seeds lightly toasted
- 1/3 cup shredded coconut
- 1/3 cup sunflower seeds
- 5 Tbsp. coconut sugar
- 1 Tbsp. raw cacao powder or cocoa powder
- Pinch salt
- 4 Tbsp. melted coconut oil or melted raw cacao butter
Strawberry cheesecake
- 7 oz. raw cashews
- 3.5 oz. fresh strawberries
- 2/3 cup coconut milk
- 6 Tbsp. melted coconut oil or melted raw cacao butter
- 5-6 Tbsp. maple syrup
- 3 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
Optional
- 1-3 slices raw or cooked red beet root for color
Chocolate ganache
- 4.2 oz. dark chocolate chips
- 2/3 cup coconut milk or other plant milk
Instructions
-
Line 7-inch square pan with parchment paper or use one with removable bottom.
-
In food processor, blend all crust ingredients except for coconut oil until powdery. Add melted coconut oil and blend until mixture reaches consistency of wet sand. (Note: If too crumbly, add a little more coconut oil.)
-
With hands or bottom of glass, press mixture firmly into bottom of pan.
-
In blender, blend all strawberry cheesecake ingredients until smooth. Taste and adjust sweetness, adding additional maple syrup or lemon juice, if needed.
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Add strawberry layer on top of crust, smooth down and freeze about 2 hours until set.
-
To make chocolate ganache, place chocolate chips in small bowl. In saucepan, heat coconut milk until just before boiling and then pour it over chocolate and stir together until well combined.
-
Pour ganache over strawberry filling and flatten surface. Freeze until set about 2 hours.
-
Prior to serving, remove dessert from pan (Note: If you didn’t use parchment paper, let it sit at room temperature for about 5-10 minutes to make removal easier). Leave at room temperature or refrigerate to thaw until dessert is soft enough to cut. Use warmed knife to cut into desired size.
-
Store in freezer in small pieces and enjoy frozen, or let sit at room temperature for a few minutes to thaw slightly prior to serving.
Recipe Notes
Get the ingredients you’ll need (and more!) from Vitacost.
Nutrition Facts
Vegan Chocolate-Covered Strawberry Cheesecake Bars
Amount Per Serving
Calories 311
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g80%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 0.1mg0%
Sodium 24mg1%
Potassium 260mg7%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 10g11%
Protein 5g10%
Vitamin A 4IU0%
Vitamin C 5mg6%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.