Hey friends! It’s summer, so as you can expect it has been ridiculously HOT in Los Angeles so I have been eating a lot more cold treats. I wanted to create something chocolatey but fruity at the same time and thats when it hit me, chocolate and cherry! These chocolate cherry cheesecake bars are so good and you’d never know they were 100% raw, dairy free, and refined sugar free!
Not sure if you guys have realized this or not, but I am a sweets kind of gal. It’s such a bad addiction that I have made it a quest to have my treats even without the guilt. These cheesecake bars are just perfect for when that sweet tooth kicks in but you don’t want to eat processed sugar and junk. Also (pro-tip: These bars are technically “healthy” enough to eat for breakfast since it’s just full of fruit, nuts, and natural sweeteners.)
Since these cheesecake bars are so much like ice cream texture wise, next time I make these I might dip them completely in chocolate to make like a chocolate covered ice cream bar. (If someone tries this please tag me!) These are the perfect treat to make for your next BBQ, birthday party, or any summer event. Sweet, creamy, and great to combat a HOT day! These are so easy and fun to make you will probably find yourself making these A LOT this year, I know I will. Hope you enjoy give this recipe a try and love it as much as we did!
CHOCOLATE CHERRY CHEESECAKE BARS
- Prep Time:30m
- Total Time:6h
- Yield: 6-8 slices
- 1 cup raw pecans
- 1 desiccated coconut
- 12 pitted dates
- 3 tablespoons cocoa powder
- 1 teaspoon maple syrup
- pinch of salt
- 2 cups raw cashews, soaked for 30 min
- 3/4 cup full fat coconut milk
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 – 1/2 cups dark cherries, pitted (fresh or frozen)
- 1/3 cup agave nectar or maple syrup
- 3/4 cup cherries, pitted and diced
- dried fruits
- cacao nibs
- nuts or seeds
- dark chocolate
To Make The Crust:
Add dates to your food processor and pulse until the dates have formed into a ball. Remove the date ball and add your nuts, cocoa powder, and coconut. Pulse until the nuts are completely crushed, add your date ball back along with the pinch of salt and maple syrup and mix until everything is fully combined. Place parchment into a dish (I used a 3 Cup rectangle pyrex glass dish, but you can use a loaf pan if thats what you have.) pour the crust mixture on top and press to form one solid even crust. Set in the freezer while you make the batter.
To Make The Filling:
In a high-speed blender add your soaked cashews, 1-1/2 cups of cherries, extracts, agave, and coconut. Blend until smooth and creamy.
Pour half your batter onto the crust then add in half of your cut up cherries in a layer. Then pour on a little more batter add the remaining cherries and then the remaining amount of batter on top, smooth with a offset spatula or spoon.
Freeze for at least 4-6 hours or preferably overnight to set completely. With a hot, wet knife cut the cake into 6 or 8 even slices. Optionally you can top these with melted vegan chocolate and dried fruits, seeds or nuts!
Keep the slices in a air tight container in the freezer until ready to serve; let defrost 10-15 minutes before eating.