Dessert

Strawberry cheesecake bars

Name: Strawberry cheesecake bars
Yield: 12
Ingredients: 135g date; 150g almond meal; 1 tsp ground cinnamon; 25g cacao powder; 20.00 ml coconut oil; 40g cacao nibs; Coconut flakes, to serve; 600.00g cashew; 2.00 ripe banana, chopped; 20.00 ml vanilla-bean extract; 125ml maple syrup; 80.00 ml coconut oil, melted; 500g strawberries, hulled, halved; 60ml maple syrup; 60ml lemon juice

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by Shannon Harley

delicious. team

Jan 18, 2016

After the excesses of the festive season, guilt-free desserts and snacks are top of mind. These raw cheesecake bars are free from refined sugar and are packed with nutritious nuts, cacao nibs, coconut, and cinnamon. This is guilt-free indulgence at its best.

1 cup (135g) dates, soaked in 1/3 cup (80ml) warm water for 10 minutes
1 1/2 cups (150g) almond meal 1/2 cup (45g) desiccated coconut, plus extra to sprinkle
1 tsp ground cinnamon
1/4 cup (25g) cacao powder
1 tbs coconut oil
1/3 cup (40g) cacao nibs, plus extra to serve
Coconut flakes, to serve

Vanilla cheesecake

2 cups (300g) raw cashews, soaked in water for 3 hours, drained
1 ripe banana, chopped
1 tbs vanilla-bean extract
1/2 cup (125ml) maple syrup
2 tbs coconut oil, melted

Strawberry cheesecake

2 cups (300g) raw cashews, soaked in water for 3 hours, drained
500g strawberries, hulled, halved
1 ripe banana, chopped
1/4 cup (60ml) maple syrup
1/4 cup (60ml) lemon juice
2 tbs coconut oil, melted

Method

1.

Grease and line the base and sides of a 23cm springform cake pan with baking paper.
2.

Whiz dates and soaking liquid in a food processor until smooth. Add almond meal, desiccated coconut, cinnamon, cacao and coconut oil, then whiz until just combined. Add cacao nibs and pulse to combine.
3.

Sprinkle the bottom of the pan with extra desiccated coconut, then add date mixture and press into a compact layer. Freeze for 20 minutes to set.
4.

For the vanilla cheesecake, whiz all the ingredients in a food processor with 1/4 cup (60ml) cold water for 4 minutes or until smooth. Pour over the base, then return to the freezer for 2 hours to set.
5.

For the strawberry cheesecake, whiz all the ingredients in a food processor for 4 minutes or until smooth. (You may need to add 1-2 tbs cold water if mixture is too thick; this will depend on the juiciness of the berries.) Pour over the vanilla layer, then return to the freezer for 3 hours to set.
6.

Remove cheesecake from the freezer 30 minutes before serving. Slice into bars using a hot knife, then garnish with cacao nibs and toasted coconut flakes to serve.