Coconut Cheesecake Bars
If you love all things coconut, then you need to try these dairy free coconut cheesecake bars. They are so rich, decadent and perfectly creamy with a sweet coconut filling and toasted coconut crust.
They’re made with healthier ingredients and are the perfect sweet but good-for-you treat. By @chloescreativeeats
Crust:
1 cup raw cashews
1 ¼ cups Let’s Do Organic Unsweetened Shredded Coconut
2 tbsp coconut oil, melted
2 tbsp agave
1/4 tsp salt
Filling:
3/4 cup raw cashews
1/2 cup Native Forest Organic Unsweetened Premium Coconut Cream
1/4 cup agave
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/2 tsp coconut extract
1/4 tsp salt
Bring a small pot of water to a boil. Add 3/4 cup cashews and boil for 10 minutes. Drain and rinse. Set aside.
Preheat oven to 325°F. Line a baking sheet with parchment paper and add shredded coconut. Spread into a thin even layer. Bake for 5-8 minutes, stirring halfway though, or until golden brown. Let cool. Reserve 1/4 cup toasted coconut for the topping.
For the crust, add 1 cup cashews (not the boiled cashews) and 1/2 cup toasted coconut to a food processor or blender. Blend for 20 seconds, or until it resembles a crumb texture. Add to a medium mixing bowl with the remaining 1/2 cup toasted coconut, melted coconut oil, agave, and salt. Combine well. Line a loaf pan or small baking dish with parchment paper. Transfer crust into the pan and press down firmly. Set aside.
Add boiled cashews, coconut cream, agave, melted coconut oil, vanilla and coconut extracts, and salt to the blender / food processor. Blend for 1-2 minutes or until very smooth. Pour and spread over the crust. Cover with plastic wrap and refrigerate for 3-4 hours or until firm.
Slice into bars. Top with the reserved 1/4 cup toasted coconut and optionally, coconut whipped cream. Enjoy!
