Cashew Butter and Jelly Cheesecake Bars
Ingredients
- crust:
- 1/2 cup cassava flour
- 1/4 cup cashews, raw/unsalted
- 1/4 cup coconut flakes
- 2 tbsp coconut sugar
- 2 tbsp cashew butter
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- filling:
- 1 1/2 cups raw cashews, soaked overnight
- 1/2 cup coconut cream (solid part of a chilled can of full fat coconut milk)
- 1/3 cup lemon juice
- 1/2 cup maple syrup
- 1/3 cup cashew butter
- 1/4 coconut oil, melted
- 1 tbsp nutritional yeast
- 1 tsp vanilla extract
- 3 tbsp preferred jelly
- Optional: additional cashew butter & preferred jelly for topping
Preparation
Preheat oven to 350F and line an 8x4 loaf pan with parchment paper.
Start by making your base/crust - add all ingredients to a food processor and process for ~1 minute, or until no large pieces remain and mixture is crumbly/sticks together when pressed between your fingers.
Spread crust in a single even layer in the 8x4 loaf pan and bake for 15-20 minutes at 350F, or until edges start to brown. Remove from oven and let cool.
Filling: Add soaked cashews, coconut cream, lemon juice, maple syrup, cashew butter, coconut oil, nutritional yeast, + vanilla extract to a high-powered blender. Blend on medium high for 2-3 minutes, or until mixture is a smooth consistency (you should not be able to see any small pieces of cashews).
Add half of the filling from the blender to the loaf pan (on top of the cooled crust), and spread in a single even layer
Swirl 3 tbsp of your fav jelly into the batter and pour remaining filling on top. Again, spread in an even layer. (Optional: top with an additional 1-2 tbsp of both cashew butter and jelly and swirl)
Move pan to the freezer and let harden for 3/4 hours. Remove and cut into slices. Store in an airtight container in the freezer
