No-Bake Raw Vegan Chocolate Berry Cheesecake Bars
Raw vegan, no-bake chocolate berry cheesecake bars with a nut-and-date crust, silky cashew "cheesecake" layer, and rich chocolate-berry topping. Naturally gluten free, dairy free, and sweetened with dates and maple syrup or agave.
Ingredients
- 1 cup raw almonds or walnuts, pecans, or a mix
- 1 cup Medjool dates pitted, packed (about 10–12 large dates)
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons cacao powder or unsweetened cocoa powder, for crust
- 1 teaspoon pure vanilla extract for crust
- pinch fine sea salt for crust
- 2 cups raw cashews soaked and drained
- 1/2 cup full-fat coconut milk canned, well shaken
- 1/4 cup coconut oil melted, for cheesecake layer
- 1/3-1/2 cup pure maple syrup or raw agave start with 1/3 cup and adjust to taste, for cheesecake layer
- 2 tablespoons fresh lemon juice about 1 medium lemon
- 1 1/2 teaspoons pure vanilla extract for cheesecake layer
- pinch fine sea salt for cheesecake layer
- 1 cup mixed berries fresh or frozen raspberries, strawberries, blueberries, etc.
- 1/4 cup cacao powder or unsweetened cocoa powder, for topping
- 3 tablespoons maple syrup or agave for topping, or more to taste
- 2 tablespoons coconut oil melted, for topping
- 1 teaspoon vanilla extract for topping
- pinch fine sea salt for topping
- extra fresh berries optional, for garnish
- shaved raw vegan chocolate or cacao nibs optional, for garnish
- chopped raw nuts such as pistachios or almonds, optional, for garnish
- raw vegan granola optional, for garnish
Instructions
- Line an 8x8-inch pan with parchment paper, leaving overhang on two sides to create handles for lifting the bars out later.
- Add the raw almonds, shredded coconut, cacao powder, and a pinch of salt to a food processor. Pulse until crumbly. Add the pitted dates and vanilla, then process until the mixture starts to clump together and holds when pressed between your fingers. If too dry, add 1–2 extra dates or a teaspoon of water.1 cup raw almonds, 1 cup Medjool dates, 2 tablespoons unsweetened shredded coconut, 2 tablespoons cacao powder, 1 teaspoon pure vanilla extract, pinch fine sea salt
- Transfer the crust mixture to the lined pan and press it firmly and evenly into the bottom using your hands or the bottom of a flat measuring cup. Pack it down well so it slices cleanly later. Place the pan in the freezer while you make the filling.
- In a high-speed blender, add the soaked and drained cashews, coconut milk, melted coconut oil, maple syrup or agave, lemon juice, vanilla, and a pinch of salt. Blend on high until completely smooth and silky, scraping down the sides as needed. This may take a couple of minutes.2 cups raw cashews, 1/2 cup full-fat coconut milk, 1/4 cup coconut oil, 1/3-1/2 cup pure maple syrup or raw agave, 2 tablespoons fresh lemon juice, 1 1/2 teaspoons pure vanilla extract, pinch fine sea salt
- Taste the cheesecake filling. If you prefer it sweeter, blend in another tablespoon or two of maple syrup or agave. If it seems too thick, add a splash more coconut milk and blend again.
- Remove the pan with the crust from the freezer. Pour the cashew cheesecake filling over the crust and use a spatula to smooth the top. Gently tap the pan on the counter a few times to release any air bubbles. Return the pan to the freezer for 30–40 minutes to firm up slightly before adding the topping.
- While the cheesecake layer chills, add the mixed berries, cacao powder, maple syrup or agave, melted coconut oil, vanilla, and a pinch of salt to a clean blender. Blend until smooth. For a thicker, more fudge-like topping, add 1 extra tablespoon of cacao powder and blend again.1 cup mixed berries, 1/4 cup cacao powder, 3 tablespoons maple syrup or agave, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, pinch fine sea salt
- When the cheesecake layer is somewhat set but still soft to the touch, pour the chocolate berry mixture over it. Tilt the pan or use an offset spatula to spread it into an even layer. Swirl with a spoon if you’d like a marbled effect.
- Return the pan to the freezer and chill for at least 2 hours, or until firm enough to slice. For a softer, creamier texture, you can move the pan to the refrigerator after the first hour of freezing and chill until set.
- Use the parchment paper handles to lift the chilled slab out of the pan and place it on a cutting board. Run a sharp knife under hot water, wipe it dry, and slice into 12–16 bars, reheating and wiping the knife as needed for clean edges.
- If desired, top the bars with extra fresh berries, shaved raw vegan chocolate or cacao nibs, chopped raw nuts, or a sprinkle of raw vegan granola. Serve slightly chilled (not rock-solid) for the best creamy texture.extra fresh berries, shaved raw vegan chocolate or cacao nibs, chopped raw nuts, raw vegan granola
Notes
Soak cashews in room-temperature water for at least 4 hours or overnight; or in hot water for 30–40 minutes if short on time, then drain and rinse. Use soft, sticky dates for the crust; if they are dry, soak in warm water for 10 minutes and pat dry. Raw almonds give a firmer crust, while walnuts give a softer, more buttery one. Balance sweetness by starting with less maple syrup or agave and adding to taste. Lemon juice and a pinch of salt help keep the cheesecake layer bright and prevent it from tasting too nutty. Store sliced bars in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months; thaw slightly before serving.
Love this recipe?Follow us at @thenandnowspace for more