Vegan Strawberry Cheesecake Bars
Ingredients
- For the Crust
- * 1 1/2 cups Golden Flaxseed Meal
- * 4 tablespoons coconut oil
- * 1/2 cup sugar free chocolate chips (crushed)
- * 1 scoop Petite Protein Vegan Chocolate Powder
- * 2 heaped tablespoons coconut butter (melted)
- For the Filling
- * 1 1/2 cups cashews, soaked in hot water for an hour then drained
- * 1/8 teaspoon salt
- * 1/2 teaspoon vanilla extract
- * 1/3 cup maple syrup
- * 2 teaspoons cornstarch
- * 1 1/2 teaspoons agar powder
- * 1 can coconut milk
- * Juice from 1/2 a lemon
- For the Strawberry Jelly
- * 2 sachets of simply Delish Strawberry Joel Dessert
Preparation
In a large bowl place all dry ingredients for the crust together and mix to combine. Add coconut oil and melted butter; mix well. Spoon 1/2 tablespoon into a silicon bar mould or muffin cup and gently press down with fingers. Place in the freezer to harden
In a blender, combine all filling ingredients and mix until very smooth. Pour mixture into a saucepan and bring to a boil, stirring constantly, for 1 minute
Divide filling evenly amongst the bar moulds or muffin tins; be sure to leave room for the jelly layer. Place back in fridge and let set (1 hour)
Place frozen strawberries in a saucepan and bring to a boil. Simmer on low heat for 10 minutes
Prepare jelly as recommended on the pack. Pour jelly over your set cheesecake layer. (For an extra touch; cut up strawberry slices and place on top of cheesecake before pouring the jelly)
Yep lace in the fridge for 1/2 hours before de-moulding
