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Vegan Coconut Cheesecake Bars

Chloe's Creative Kitchen Verified

Foodsocial.io

Ingredients

Warning0 allergens identified

Vegan Coconut Cheesecake Bars

Crust

1 cup Cashews, Raw

1 ¼ cups CoconutShredded

2 tablespoons Coconut Oilmelted

2 tablespoons Agave Nectar Syrup

¼ tsp Salt

Filling

¾ cup Cashews, Raw

½ cup Coconut CreamI used Native Forest Organic Unsweetened Premium Coconut Cream (see notes)

¼ cup Agave Nectar Syrup

2 tablespoons Coconut Oilmelted

1 tsp Vanilla Extract

½ tsp Coconut Extract

¼ tsp Salt

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!

Nutrition

My Calorie Intake

0
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My Notes

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Tips & Tricks (5)

Toast Your Coconut Crust 🥥
Lightly toast the shredded coconut in a dry pan for 2-3 minutes before mixing with coconut oil and pressing into the crust to enhance nutty flavor and prevent a soggy base.
Soak Cashews Properly 💧
Soak raw cashews in hot water for at least 30 minutes (or overnight in cold water) to achieve a creamy, smooth filling without any grittiness when blended.
Chill Between Layers ❄️
Refrigerate the crust for 15 minutes before adding the filling to create a barrier that prevents the coconut from absorbing moisture and becoming mushy.
Balance Vanilla and Coconut Extract 🌴
Use slightly less vanilla extract than typical recipes and boost coconut extract instead to avoid overpowering flavors while achieving authentic coconut taste.
Gradual Freezing for Clean Cuts 🔪
Freeze the bars for at least 6 hours before slicing, and dip your knife in hot water between cuts for clean edges and professional presentation.