VEGAN MANGO CHEESECAKE BARS

INGREDIENTS

Crust

  • 1 cup almonds
  • ¼ cup shredded coconut
  • 1 cup medjool dates (or regular dates soaked in warm water for 5 minutes then drained)

filling

  • 2 cups cashews soaked overnight & drained
  • 1 cup coconut cream*
  • 6 tbsp coconut oil
  • ⅓ cup brown rice syrup (or maple syrup)
  • juice of 1 lemon
  • 1 tbsp lemon zest
  • 2 large mangos, peeled and cut into cubes

 DIRECTIONS

  1. Line an 8×8 inch baking sheet with parchment paper. Set aside.
  2. In a food processor blend together the almonds, dates, and shredded coconut until combined. If your dough is not sticky enough, add a few more dates.
  3. Press the dough evenly into the bottom of your pan and place in the freezer.
  4. In a food processor or high speed blender, add the cashews and coconut cream. Blend together until completely smooth, about 2-3 minutes.
  5. Next add the coconut oil, brown rice syrup, lemon juice, lemon zest, and mango cubes.
  6. Blend together until combined.
  7. Pour the cheesecake mixture into your pan, spreading evenly.
  8. Place in the freezer to firm up 2-4 hours before serving.
  9. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

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