Vegan Coconut Cheesecake Bars

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!

Author: Chloe's Creative Kitchen

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 389 kcal per serving

Ingredients

1 cup - Cashews, Raw
1 ¼ cups - Coconut
2 tablespoons - Coconut Oil
2 tablespoons - Agave Nectar Syrup
¼ tsp - Salt
¾ cup - Cashews, Raw
½ cup - Coconut Cream
¼ cup - Agave Nectar Syrup
2 tablespoons - Coconut Oil
1 tsp - Vanilla Extract
½ tsp - Coconut Extract
¼ tsp - Salt

Instructions

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