"Summer's just around the corner and so is ice cream season ! These cheesecake bars are gonna be your new best friends : made with a dates and almonds base that gives you this crunchy and sweet taste, the filling is composed of raw cashews and lemon juice that brings some freshness and finally topped with a strawberries "jelly" made of chia seeds, well that gives you the perfect combination for your desserts/snacks or whatever ! Plus ? It is raw, gluten-free and full of good nutriments ! Go ahead ;)"
Vegan lemon and strawberries cheesecake bars
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- Recipe Card
Prep time: 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 7 pieces Medjool dates
- 60 grams Almonds
- a pinch of Salt
- 250 grams Cashews
- 30 grams Maple syrup
- 20 grams Coconut oil
- 1 juice of Lemon juice
- To Taste Lemon zest
- 250 grams Strawberries
- 2 tablepsoon Chia seeds
- 1 1/2 tablespoon Maple syrup
Method
Step 1
Use a 5 inch mold for this recipe and covert it with parchment paper.
Step 2
The day before, cover your cashews with water and soak them overnight. The next day, rinse and dried your cashews. Set aside.
Step 3
Start with the dates base : blend your medjool dates (you can soak them in boiled water 30 minutes but it's not necessary) with almonds and a pinch of salt. You should end up with a sticky paste. Flatten the paste in the mold so it's well distributed. Set aside.
Step 4
Then made the filling : blend your cashews, with melted coconut oil, maple syrup and lemon juice and its zests. Blend until it get smooth, if needed add more lemon juice. Then pour it on the base and spread it evenly. Put it into the fridge while you're making the strawberry topping.
Step 5
For the strawberry topping : mix your strawberries in a blender so you'll get a smooth texture. Add 2 tbsp of chia seeds and 1,5 tbsp of maple syrup. Set aside 10 minutes until it firms. Then take the cheesecake out of the fridge, spread the topping evenly, cover it and put it into the freezer for at least 2-3 hours so it can firms.
Step 6
Take it out of the freezer at least 15 minutes before cutting it into squares and enjoy it ! Keep it in the freezer for a month or for 4-5 days in the fridge.