RAW VEGAN CHEESECAKE BARS
Serves: 16 squares
 
INGREDIENTS
For the crust:
  • 1 cup pitted dates
  • ½ cup almonds or rolled oats
  • Pinch of sea salt
For the filling:
  • 1½ cups raw cashews (soaked overnight in cool water or for 2 hours in hot water)
  • ¾ cup coconut milk
  • ⅓ cup pure maple syrup (or raw honey if not vegan)
  • 2-3 tablespoons lemon juice
  • 3 tablespoons melted coconut oil (or olive oil; optional - will make it creamier)
  • 1 teaspoon vanilla
  • Pinch of sea salt
Topping: thinly sliced mangoes
INSTRUCTIONS
  1. Place the dates in your food processor or high speed blender and blend until it forms a ball. Remove and set aside.
  2. Next, add the almonds/rolled oats and a pinch of salt to the food processor and blend to form a meal. Add back the dates and blend again until it comes together like a sticky dough, scraping down the sides of the blender with a rubber spatula if required. The “dough” should stick together when pressed between your fingers.
  3. Lightly grease an 8x8 inch pan (or alternatively you can make the cheesecake in a standard muffin tray), and line with parchment paper on the sides for easier removal.
  4. Scoop the crust mixture into the greased and lined pan and press down with fingers or the bottom of a cup/glass. Make sure the crust has evenly coated the bottom of the pan. Set in the freezer while you make the cheesecake filling.
  5. To make the filling, add all the ingredients to a blender and blend until creamy. Add more coconut milk to help blend if required. Taste and adjust flavour. Add more lemon juice for tartness, or maple syrup/honey for sweetness.
  6. Pour the filling evenly on top of the cheesecake crust, and tap on the counter a few times to remove air bubbles.
  7. Allow it to freeze for an hour until slightly firm before you top with mango slices. Return to freezer for 6 hours (or overnight) until completely set.
  8. When ready to serve, remove the cheesecake from the tin and let it thaw for a few minutes. Use a hot knife (knife dipped in hot water) to cleanly slice the cheesecake into bars and serve.
  9. You can store leftovers in the freezer for upto 3 weeks, just thaw for 10 minutes before serving.
*Note:
Skip the oats and use nuts instead to make it gluten-free.
Recipe by Sprig & Vine at http://sprigandvine.in/raw-vegan-cheesecake-bars/