Oh my goodness, let me tell you about the joy of dessert! There’s something truly magical about sinking your teeth into a creamy, dreamy dessert that just makes your heart sing. These vegan strawberry coconut cheesecake bars are an absolute game changer! The combination of luscious strawberries and rich coconut creates a flavor explosion that’s both refreshing and indulgent. I remember the first time I made these for a gathering—everyone was raving about them, and I couldn’t believe they were vegan! Trust me, whether you’re vegan or not, these bars will have you coming back for seconds (or thirds!).
Ingredients List
To whip up these delectable vegan strawberry coconut cheesecake bars, you’ll need some simple yet fantastic ingredients. Here’s what you’ll gather:
- 1 cup of soaked cashews (soak them in water for at least 4 hours for that creamy texture)
- 1/4 cup packed coconut cream (make sure it’s nice and thick for richness)
- 1/4 cup pure maple syrup (for that natural sweetness)
- 1/4 cup freshly squeezed lemon juice (adds a zesty brightness)
- 1 cup of fresh strawberries (sliced, of course, for that beautiful topping)
- 1/2 cup of shredded coconut (unsweetened works best for balance)
- 1 cup of almond flour (this will be the base of our crust)
- 1/4 cup of melted coconut oil (helps bind everything together)
- 2 tablespoons of agave syrup (optional, for extra sweetness)
Gather these goodies, and you’re on your way to creating something truly special!
How to Prepare Strawberry Coconut Cheesecake Bars Vegan
Let’s dive into the fun part—making these scrumptious strawberry coconut cheesecake bars! Don’t worry; it’s easier than you think. Just follow these steps, and you’ll be enjoying a sweet treat in no time!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). You want it nice and toasty for those bars!
- While that’s heating up, grab your soaked cashews, coconut cream, maple syrup, and lemon juice. Blend them all together until it’s smooth and creamy. You want that velvety texture to shine through!
- In a separate bowl, mix your almond flour with the melted coconut oil until it resembles a crumbly mixture. This will be your crust, so make sure it’s well combined.
- Now, press that almond flour mixture firmly into the bottom of a baking dish to form a solid crust. Don’t be shy—press it down well!
- Spread your creamy cashew mixture over the crust like a dream. It should look luscious already!
- Top it off with those beautiful sliced strawberries and sprinkle the shredded coconut on top for that extra flair.
- Bake in the preheated oven for about 30 minutes. You’ll know they’re ready when the edges are slightly golden.
- After baking, let them cool to room temperature, then pop them in the fridge for at least 2 hours. This chilling time is crucial for setting up the bars.
And just like that, you’re almost ready to indulge! Remember, waiting for them to chill is the hardest part, but totally worth it.
Why You’ll Love This Recipe
- Absolutely delicious, with a perfect balance of creamy coconut and fresh strawberry flavors.
- Vegan and made with wholesome ingredients, making it a guilt-free dessert option.
- Easy to prepare, with simple steps that even beginner cooks can follow.
- Great for gatherings—everyone will be impressed and asking for the recipe!
- Nutritious, packed with healthy fats and fiber from cashews and coconut.
- Perfectly portable, so you can take these bars anywhere for a sweet treat on the go.
Tips for Success
To make your vegan strawberry coconut cheesecake bars truly shine, here are a few pro tips! First, if you’re nut-free, you can swap the soaked cashews for silken tofu—it’ll give you that creamy texture without the nuts. When pressing down the crust, make sure it’s nice and compact for a sturdy base that holds together. For an extra flavor twist, try adding a splash of vanilla extract to the cashew mixture. And don’t skimp on chilling time; the longer they set, the better the texture! Finally, serve these bars with a drizzle of coconut cream or a fresh fruit compote for an added touch of elegance!
Nutritional Information
These vegan strawberry coconut cheesecake bars are not only delicious but also pack a nutritious punch! Each bar contains approximately 180 calories, with 10g of fat, including 5g of saturated fat. You’ll also find about 3g of protein and 20g of carbohydrates, including 3g of fiber. Plus, there’s just 10g of sugar, making them a sweet treat that won’t spike your blood sugar levels. Remember, these values are estimates based on the ingredients used, so they may vary slightly depending on your choices. Enjoy these guilt-free bars knowing they’re as good for your taste buds as they are for your body!
FAQ Section
Got questions about these delightful vegan strawberry coconut cheesecake bars? I’ve got you covered!
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before using to avoid excess moisture.
How can I make these bars gluten-free?
Simple! Just use gluten-free almond flour and ensure any additional ingredients are also gluten-free.
What’s the best way to slice the bars?
For clean cuts, use a sharp knife and dip it in hot water before slicing. This will help prevent sticking.
Can I double the recipe?
Of course! Just adjust your baking dish size and keep an eye on the baking time.
How long do these bars last in the fridge?
They’ll stay fresh for up to 5 days in an airtight container. Enjoy them throughout the week!
Storage & Reheating Instructions
Storing your delicious vegan strawberry coconut cheesecake bars is super simple! Just place them in an airtight container in the refrigerator, and they’ll keep fresh for up to 5 days. If you want to indulge later, you can freeze them! Just wrap each bar tightly in plastic wrap and pop them in a freezer-safe bag. They’ll stay good for up to 2 months. When you’re ready to enjoy, just thaw them in the fridge overnight. No need to reheat—these bars are best served chilled, so you can savor that creamy, dreamy goodness right away!
Print
Strawberry Coconut Cheesecake Bars Vegan: 7 Joyful Bites
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious vegan strawberry coconut cheesecake bars.
Ingredients
- 1 cup of soaked cashews
- 1/4 cup of coconut cream
- 1/4 cup of maple syrup
- 1/4 cup of lemon juice
- 1 cup of fresh strawberries
- 1/2 cup of shredded coconut
- 1 cup of almond flour
- 1/4 cup of coconut oil
- 2 tablespoons of agave syrup
Instructions
- Preheat the oven to 350°F.
- Blend soaked cashews, coconut cream, maple syrup, and lemon juice until smooth.
- In a separate bowl, mix almond flour and melted coconut oil.
- Press the almond flour mixture into a baking dish.
- Spread the cashew mixture over the crust.
- Top with sliced strawberries and shredded coconut.
- Bake for 30 minutes.
- Let cool and refrigerate for 2 hours.
Notes
- Use fresh strawberries for best flavor.
- Store in the refrigerator for up to 5 days.
- Can substitute cashews with silken tofu for a nut-free option.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: strawberry coconut cheesecake bars vegan