Vegan Blackberry Cheesecake Bars
Ingredients
Crust
- 1 cup almonds
- 1 cup pitted and softened dates
- 1 tbsp coconut oil
- 1 tbsp cashew butter
- 1/2 cup buckwheat groats
- Pinch of sea salt
Chocolate layer
- 1/2 cup cashews soaked for 4 hours then rinsed and drained
- 1/2 cup cacao paste (or vegan dark chocolate chopped and melted), melted
- 1/2 tsp sea salt
- 1/2 cup cashew milk
- 2 tbsp coconut butter/oil
- 4 tbsp maple syrup
Blackberry layer
- 1/2 cup cashews soaked for 4 hours then rinsed and drained
- 1/2 cup blackberries (fresh or frozen)
- 1/4 tsp sea salt
- Juice of half a lime
- 4 tbsp maple syrup
- 2 tbsp coconut butter/oil
Preparation
Crust
In your food processor combine your ingredients and blend until you’re left with a sticky dough. Press this into your lined loaf tin and freeze as you prepare the filling.
Chocolate layer
Combine your ingredients and blend until smooth and creamy in a high speed blender. Pour on top of your base and freeze for an hour.
Blackberry layer
Blend everything smooth and creamy and then pour on top of your frozen chocolate layer. Return to freezer for at least four hours, preferably overnight.
Serving
Allow to defrost for 30 minutes before slicing and enjoying.
