Vegan Strawberry Cheesecake Bars
Ingredients
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)
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
Strawberry jelly
- 2 sachets of simply Delish Strawberry Jelly Dessert
Preparation
In a large bowl, place all dry ingredients for the crust together and mix to combine. Add coconut oil and melted coconut 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.
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.
Place in the fridge for half an hour before demolding.
