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Vegan Blackberry Cheesecake Bars

Serves 16


    So smooth, so rich, and so creamy, you’ll find it hard to believe it’s not dairy! Toasted hazelnuts and coconut are bound together by sweet dates, creating the perfect nutty and gluten-free base that’s then topped with a dreamy layer of tangy blackberry decadence. These bars are easy to make and store well in the freezer for up to a week. Enjoy at room temperature or frozen—they’re delicious either way!


    Mix it up

    This recipe is just as delicious with other in-season summer berries. Try substituting the berries and base layer nuts with the following combinations:

    • raspberries with walnuts
    • strawberries with almonds
    • blueberries with walnuts


    Vegan Blackberry Cheesecake Bars


      • 1 cup (250 mL) raw hazelnuts
      • 1 cup (250 mL) Medjool dates, pitted
      • 1/4 cup (60 mL) unsweetened shredded coconut
      • 1/4 tsp (1 mL) sea salt
      Vegan cheesecake layer
      • 1 1/2 cups (350 mL) raw cashews
      • 1 1/4 cups (310 mL) blackberries, divided
      • 3/4 cup (180 mL) full-fat coconut milk, the creamiest top of the can
      • 1/2 cup (125 mL) lemon juice
      • 1/3 cup (80 mL) maple syrup
      • 4 Tbsp (60 mL) melted coconut oil, cooled


      Per serving:

      • calories218
      • protein4 g
      • total fat15 g
        • sat. fat7 g
      • total carbohydrates 20 g
        • sugar13 g
        • fibre3 g
      • sodium37 mg



      Quick-soak cashews: bring 2 1/2 cups (625 mL) water to boil in medium saucepan. When boiling, add cashews, cover with lid, and turn off heat. Let soak for 30 minutes and then rinse with cold water.


      Preheat oven to 350 F (180 C).


      Place hazelnuts on parchment paper-lined baking sheet and roast in preheated oven for 10 to 15 minutes, stirring halfway through, until golden brown and fragrant. Set aside to cool. As hazelnut skins are often bitter, when cooled, place toasted hazelnuts in clean dish towel and rub vigorously to remove skins.


      Line 8 x 8 inch (16 x 16 cm) baking dish with parchment paper 8 in (16 cm) one way and 8 inch (16 cm) the other way, leaving enough at the top to grab and remove cheesecake bars from dish when done.


      In food processor, pulse toasted hazelnuts until texture of finely chopped nuts. Add dates, coconut, and salt; pulse until well combined. Press hazelnut mixture into base of parchment paper-lined baking dish to make an even layer and set in freezer to firm up.


      To high-speed blender, add soaked and rinsed cashews, 1/2 cup (125 mL) blackberries, coconut milk, lemon juice, maple syrup, and coconut oil. Blend until smooth. Pour onto base layer and top with remaining 3/4 cup (180 mL) blackberries. Freeze for 4 to 6 hours.


      Remove from freezer and let sit out for 10 to 15 minutes before pulling parchment up to remove cheesecake from baking dish. Cut into 2 in (5 cm) bars and store in sealed container in freezer. Enjoy frozen or let sit for 1 hour before eating.



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