Strawberry Coconut Cheesecake Bars
A delicious and guilt-free dessert of creamy coconut cheesecake layered with fresh strawberries, perfect for any occasion.
Ingredients
Crust Ingredients
- 1 cup almond flour Provides a nutty flavor and gluten-free base.
- ¼ cup coconut oil, melted Helps bind the crust and adds richness.
- ¼ cup maple syrup Natural sweetener that complements the flavors.
Filling Ingredients
- 1 ½ cups cashews, soaked Gives the cheesecake its creamy texture.
- ½ cup coconut cream Adds richness and a subtle coconut flavor.
- ¼ cup lemon juice Balances sweetness with a hint of tartness.
- ¼ cup agave syrup A vegan sweetener that blends well with other flavors.
- 1 cup fresh strawberries, pureed Provides natural sweetness and vibrant color.
- 1 teaspoon vanilla extract Enhances overall flavor.
Instructions
Preparation
- Start by gathering all your ingredients. Soak the cashews in water for at least 4 hours or overnight.
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix well until fully incorporated.
- Press the mixture firmly into a lined baking dish to form the crust.
- Bake the crust for about 10 minutes or until lightly golden. Let it cool completely.
Filling and Layering
- Drain the soaked cashews and blend them in a blender with coconut cream, lemon juice, agave syrup, and vanilla extract until smooth.
- Pour half of the cashew mixture over the cooled crust and spread evenly.
- Puree the fresh strawberries and pour the strawberry puree over the cashew layer.
- Top with the remaining cashew mixture, spreading it evenly over the strawberries.
- Freeze for at least 4 hours until fully set.
Serving
- Once set, remove from the freezer, let sit for a few minutes, then cut into squares or rectangles and serve chilled.
Notes
These bars can be frozen for up to three months. To enjoy, thaw in the fridge or at room temperature.