Ingredients
Scale
- 1 cup raw cashews, soaked
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup dates, pitted
- 1 cup almonds
- 1/4 teaspoon sea salt
- 1/2 cup shredded coconut
Instructions
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- Prepare the crust by blending dates, almonds, and sea salt, then press into a lined pan.
- Spread the cheesecake mixture on top of the crust.
- Refrigerate for at least 4 hours until set.
- Cut into bars and serve, garnished with shredded coconut if desired.
Notes
- For best results, soak cashews overnight.
- Adjust sweetness with more or less maple syrup.
- Store leftovers in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg