So smooth, so rich, and so creamy, you’ll find it hard to believe it’s not dairy! Toasted hazelnuts and coconut are bound together by sweet dates, creating the perfect nutty and gluten-free base that’s then topped with a dreamy layer of tangy blackberry decadence. These bars are easy to make and store well in the freezer for up to a week. Enjoy at room temperature or frozen—they’re delicious either way!
Mix it up
This recipe is just as delicious with other in-season summer berries. Try substituting the berries and base layer nuts with the following combinations:
- raspberries with walnuts
- strawberries with almonds
- blueberries with walnuts
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Vegan Blackberry Cheesecake Bars
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Ingredients
Base
- 1 cup raw hazelnuts
- 1 cup Medjool dates pitted
- 1/4 cup unsweetened shredded coconut
- 1/4 tsp sea salt
Vegan cheesecake layer
- 1 1/2 cups raw cashews
- 1 1/4 cups blackberries divided
- 3/4 cup full-fat coconut milk the creamiest top of the can
- 1/2 cup lemon juice
- 1/3 cup maple syrup
- 4 Tbsp melted coconut oil cooled
Instructions
- 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.
- Preheat oven to 350 F.
- 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.
- 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.
- 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.
- 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.
- 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
