Description
Delicious vegan strawberry coconut cheesecake bars.
Ingredients
Scale
- 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