Vegan Blackberry Cheesecake Bars
  • 1cup raw hazelnuts
  • 1cup Medjool datespitted
  • 1/4cup unsweetened shredded coconut
  • 1/4tsp sea salt
Vegan cheesecake layer
  • 1 1/2cups raw cashews
  • 1 1/4cups blackberriesdivided
  • 3/4cup full-fat coconut milkthe creamiest top of the can
  • 1/2cup lemon juice
  • 1/3cup maple syrup
  • 4 Tbsp melted coconut oilcooled
  1. Quick-soak cashews: bring 2 1/2 cups water to boil in medium saucepan. When boiling, add cashews, cover with lid, and turn off heat. Let soak for 30 minutes and then rinse with cold water.
  2. Preheat oven to 350 F.
  3. Place hazelnuts on parchment paper-lined baking sheet and roast in preheated oven for 10 to 15 minutes, stirring halfway through, until golden brown and fragrant. Set aside to cool. As hazelnut skins are often bitter, when cooled, place toasted hazelnuts in clean dish towel and rub vigorously to remove skins.
  4. Line 8 x 8 inchbaking dish with parchment paper 8 inch one way and 8 inch the other way, leaving enough at the top to grab and remove cheesecake bars from dish when done.
  5. In food processor, pulse toasted hazelnuts until texture of finely chopped nuts. Add dates, coconut, and salt; pulse until well combined. Press hazelnut mixture into base of parchment paper-lined baking dish to make an even layer and set in freezer to firm up.
  6. To high-speed blender, add soaked and rinsed cashews, 1/2 cup blackberries, coconut milk, lemon juice, maple syrup, and coconut oil. Blend until smooth. Pour onto base layer and top with remaining 3/4 cup blackberries. Freeze for 4 to 6 hours.
  7. Remove from freezer and let sit out for 10 to 15 minutes before pulling parchment up to remove cheesecake from baking dish. Cut into 2 inch bars and store in sealed container in freezer. Enjoy frozen or let sit for 1 hour before eating.
Recipe Notes

Per serving: 218 calories; 4 g protein; 15 g total fat (7 g sat. fat); 20 g total carbohydrates (13 g sugar, 3 g fiber); 37 mg sodium