Vegan Strawberry Cheesecake Bars
Ingredients
- 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
- 1/2 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
- method
- macros
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
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 it in the fridge for 1/2 hours before de-moulding!
Macros
Serving size : 1 bar calories: 140 carbs: 3g
Protein: 6g
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