Vegan No-Bake Chocolate Hazelnut Cheesecake Bars
Ingredients
Base
- 3/4 cup cashews
- 1 cup hazelnuts
- 6 large dates, pitted and chopped
- 2 tbsp coconut oil, melted
- 2 tbsp cacao powder (or cocoa powder)
- 1/4 tsp salt
Filling
- 1 cup cashews
- 1/2 cup hazelnuts
- 1 1/4 cups canned coconut milk (full fat; shake can before opening)
- 1/3 cup pure maple syrup (or agave)
- 1/3 cup coconut oil, melted
- 1/3 cup @unicornsuperfoods chocolate fudge protein
- 2 tbsp cacao powder (or cocoa powder)
- 1 tsp vanilla extract
- 1/4 tsp salt
Preparation
Soak 1 cup cashews and 1/2 cup hazelnuts in 1 teaspoon salt for at least 2 hours for the filling.
Line an 8-inch square pan with parchment paper so that it overhangs the sides.
Add all base ingredients to a blender and pulse a few times until the mixture resembles sticky crumbs but is not fully blended.
Pour the mixture into the prepared pan and press firmly with the back of a spoon or your hands to form a solid base.
Place the pan in the fridge to set while making the filling.
Drain the soaked cashews and hazelnuts in a colander, rinse them, and shake off excess water.
Place all the filling ingredients into the blender and blend until silky smooth.
Pour the filling onto the base and spread it evenly.
Place the pan in the fridge for 3 hours or overnight.
Remove the cheesecake from the pan by lifting the overhanging parchment paper.
Slice into about 10 bars.
Press in chopped hazelnuts and drizzle with melted dark chocolate before serving.
